Blueberry Bliss Pie Recipe for Pi(e) Day

Torry KatsiroubasMar 14, '22

Happy Pi(e) Day! In honor of this delicious holiday, we wanted to share a tasty recipe for you to celebrate with. And of course, one where you can find all the necessary ingredients right here, at Morrissey Market. Check out the recipe below and get to baking. Be sure to share with your friends and tag us on social if you make this sweet dessert! Enjoy!

Blueberry Bliss Pie Recipe

Crust Ingredients:

  • 2 1/2 cups (12.5 ounces; 350g) all-purpose flour, divided
  • 2 tablespoons (25g) sugar
  • 1 teaspoon (5g) salt; for table salt use same weight or half as much by volume
  • 2 1/2 sticks (10 ounces; 280g) unsalted butter, cut into 1/4-inch pats
  • 6 tablespoons (3 ounces; 85ml) cold water

Cheese Filling Ingredients:

  • 4 ounces reduced-fat cream cheese or cottage cheese (if using cottage cheese, mix in some cream or half-and-half for added thickness)
  • 1/2 cup confectioners' sugar
  • 1 tablespoon fresh lemon juice (1-2 lemons)
  • 1 large egg yolk, room temperature

Blueberry Filling Ingredients:

  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon almond flour
  • ¼ cup cold water
  • 6 cups fresh or frozen blueberries, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint
  • 1 large egg white, beaten

 

Crust Directions

  1. Combine 2/3 of flour with sugar and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter pats evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
  2. Sprinkle with water. Then, using a rubber spatula, fold and press dough until it comes together into a ball. Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
  3. When ready to shape the dough, pull out one ball, set it on a well-floured work surface, and sprinkle with more flour. Use a tapered rolling pin to start rolling the dough out into a circle, lifting the dough and rotating it while rolling to achieve an even shape. Continue rolling, changing the angle of your rolling pin as you go to get an even shape and thickness. The finished dough should overhang your pie plate by an inch or two.
  4. Pick up the dough by carefully rolling it around your rolling pin, using your bench scraper to help lift it off the work surface. Unroll it over a pie plate. Gently lift and fit the dough into the pie plate, getting down into the corners.
  5. For a single-crusted pie, use a pair of scissors to trim the dough so that it overhangs the edge by 1/2 inch all around. For a double-crusted pie, at this stage, fill it and drape your second round of pie dough over the top. Trim it to a 1/2-inch overhang along with the lower crust. Either way, tuck the overhanging edge(s) under itself all the way around the pie.
  6. Flute the edges of the pie crust using the forefinger of one hand and the thumb and forefinger of the other. The single-crust pie shell is ready to be blind-baked or filled. For a double-crusted pie, brush with an egg white, sprinkle with sugar, and cut vent holes in the top with a sharp knife before baking.

Pie Directions

  1. On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond the edge of the skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
  2. In a small bowl, beat the cream cheese or cottage cheese, confectioners' sugar and fresh lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
  3. In a large saucepan, combine 1/2 cup sugar, flour and almond flour; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the fresh lemon juice, mint and remaining berries. Pour over cheese filling.
  4. Cut long, slim rectangular sections from the remaining crust and layer across the pie. For extra flare, you can cut decorative cutouts instead; arrange over filling, if doing decorative cut outs be sure to leave the center uncovered. Brush crust with egg white; sprinkle with remaining sugar.
  5. Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

Happy Pi(e) Day! We hope this recipe hit the spot and allowed you to celebrate this delicious day accordingly. This recipe is great for other life moments too, like a warm summer cookout, casual family gathering, and just about anything else where a dessert is needed. Save this recipe for your next event and be sure to take home the prize for tastiest dish. Happy baking!