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Blueberry Pie

Cuisine: German
Courses: Pies
Serves: 8 people

Recipe Ingredients

  Cream Cheese Pastry
1 1/2 cups 93g / 3.3ozFlour
1/2 cup 99g / 3.5ozButter - cold
3 oz 85gCheese - cream, cubed
1 teaspoon 5mlExtract - vanilla
2   Blueberries
2 tablespoons 30mlCornstarch
2/3 cup 157mlFruit spread - blueberry
1/4 teaspoon 1.3mlNutmeg - ground
1   Egg yolks
1 tablespoon 15mlCream - sour

Recipe Instructions

Blueberries can be fresh or frozen.

Preheat oven to 425. Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla. (Pastry may be prepared in food processor, using steel blade.) On lightly floured surface or pastry cloth, roll out 1/2 dough to 11" circle. Line 9" pie plate; set aside.

Combine blueberries and cornstarch in medium bowl; toss lightly to coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11" circle; place over fruit mixture. Turn edges under and flute. Cut several slits or circle in top crust to allow steam to escape. If desired, cut leaves from pastry scraps to decorate top of pie.

Bake 10 minutes.

Remove pie from oven; reduce temperature to 350. Combine egg yolk and sour cream; brush lightly over crust. Return pie to oven and Cool on wire rack. Serve warm or at room temperature.

"Sugar Free Desserts," the December 1992 issue of "Favorite All-Time Recipes" magazine


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