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Deep Dish Lemon Blueberry Pie

(3)
  3 reviews
  • 20 min prep time
  • 6 hr 10 min total time
  • 9 ingredients
  • 12 servings
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Part blueberry pie, part lemon cheesecake inside two flaky pie crusts!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
12
oz cream cheese, softened
3/4
cup plus 2 teaspoons sugar
1
egg
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
4
cups fresh blueberries
1
tablespoon all-purpose flour
2
teaspoons milk

Steps

  • 1 Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low; beat in egg, blending just until smooth. Add lemon peel and juice; beat until smooth. Pour into crust-lined pan.
  • 3 Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust; trim any excess crust. Pinch crusts to seal. Turn crust under, and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 2 teaspoons sugar.
  • 4 Place foil or cookie sheet on oven rack below middle rack to catch any spillover. Place pie on middle oven rack; bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low; beat in egg, blending just until smooth. Add lemon peel and juice; beat until smooth. Pour into crust-lined pan.
  • 3 Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust; trim any excess crust. Pinch crusts to seal. Turn crust under, and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 2 teaspoons sugar.
  • 4 Place foil or cookie sheet on oven rack below middle rack to catch any spillover. Place pie on middle oven rack; bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.

Expert Tips

Eat leftovers within 3 days.

Swap the blueberries out for blackberries or raspberries for a different fruity twist.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
45%
Trans Fat
0g
0%
Cholesterol
50mg
17%
Sodium
270mg
11%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
5%
Sugars
19g
19%
Protein
3g
3%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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