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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This show-stopping pie can be decorated to fit any season. I like to make stars for Independence Day, leaves for fall, hearts for Valentine's Day or even flowers for spring. Have fun with it! Ingredients:
pastry for double-crust pie (9 inches) |
cheese filling: |
4 ounces reduced-fat cream cheese |
1/2 cup confectioners' sugar |
1 tablespoon lemon juice |
1 egg yolk |
blueberry filling: |
1/2 cup plus 1 tablespoon sugar, divided |
2 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon cornstarch |
1/4 cup cold water |
6 cups fresh or frozen blueberries, divided |
2 tablespoons lemon juice |
1 tablespoon minced fresh mint or 1 teaspoon dried mint |
1 egg white, beaten |
Directions:
1. Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
2. In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
3. In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
4. Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.
5. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
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