Deep Dish Lemon Blueberry Pie

Part blueberry pie, part lemon cheesecake inside two flaky pie crusts!

  • prep time 20 min
  • total time 6 hr 10 min
  • ingredients 9
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    38g
    38%
    (Dietary Fiber
    1g
    1%
      Sugars
    19g
    19%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    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 Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved