Patsy's Half-Baked Blueberry Pie

This half-baked blueberry pie has a layer of warmed cream cheese topped with fresh blueberries. It is then coated with a hot blueberry filling and refrigerated for a deliciously fresh pie.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 455 Calories

Ingredients

• 1 cup white sugar
• 1 cup cold water
• 3 tablespoons cornstarch
• 1 pinch lemon zest
• 1 refrigerated crust for a 9-inch pie
• 2.5 cups fresh blueberries
• 0.5 (8 ounce) package cream cheese

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.

Step 3

Press pie crust dough into a pie pan. Poke small holes into dough with a fork.

Step 4

Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.

Step 5

Spread softened cream cheese in the bottom of cooled crust.

Step 6

Layer 2 1/2 cups blueberries over the cream cheese.

Step 7

Whisk cornstarch and cold water in a small bowl until dissolved.

Step 8

Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.

Step 9

Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.

Step 10

Cool pie in refrigerator until set, at least 1 hour.