Deep Dish Lemon Blueberry Pie

(3)
  3 reviews
  • 20 min prep time
  • 6 hr 10 min total time
  • 9 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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