Blueberry Cheesecake Pie

I can’t let Summer pass by without making at least one pie, and I’ve had this one bookmarked since last year. Blueberry pie is one of my favourite pies to make because the fruit is so low maintenance; just a quick rinse and you’re ready to go. Then you can use the time you saved not having to peel or slice anything to make a few different bonus components.

Layers

Layer 1 is a super quick cheesecake layer, that’s just a mixture of cream cheese, sugar and an egg. That gets topped with Layer 2, blueberries cooked down with sugar and cornstarch to thicken it up. Finally, Layer 3 is a classic brown sugar and oat crumble topping. Each step is totally worth it.

Inside

I just loved the way this turned out. It was so pretty once it was sliced and you could see the cheesecake layer on the bottom. It was so good and the perfect Summer treat. I ate a few slices myself before packing up the rest for my parents, which they ate in about a day!

Slice

Previous Blueberry Pies:

Blueberry Cheesecake Pie

Source: Pie Dough, as always, from The Smitten Kitchen Cookbook // Filling and Topping from Life, Love & Sugar

Ingredients

Pie Dough

  • 1 1/4 cups flour
  • 1/2 tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, cold, cubed
  • 1/2 cup ice water

Cream Cheese Layer

  • 8oz cream cheese (1 block), room temperature
  • 1/4 cup sugar
  • 1 egg

Blueberry Layer

  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 3 tbsp water
  • 4 1/2 cups blueberries

Crumb Topping

  • 6 tbsp flour
  • 6 tbsp rolled oats
  • 6 tbsp brown sugar
  • 3 tbsp butter, melted
  • 1/8 tsp salt

Directions

  1. For the pie dough, add the flour, sugar and salt to a big bowl, and stir together. Add the butter, and use a pastry cutter to cut it in, until the butter is the size of peas and the mixture is crumbly. Start by adding 1/4 cup of cold water, and stir together with a spatula until the dough starts to come together. Add more ice water a tbsp at a time, until all the floury bits are incorporated. Knead the dough very briefly with your hands until it all comes together, then shape into a disc and wrap in plastic wrap. Stick it in the fridge to chill for about an hour. You can use the same bowl and pastry cutter to make the crumble in Step X.
  2. For the cream cheese layer, mix together the cream cheese, sugar and egg until smooth and combined. You can store this in the fridge until ready to assemble.
  3. For the blueberry layer, bring
  4. When you’re ready to assemble and bake, preheat the oven to 400°. Roll out your dough on a well-floured counter, then gently add to your pie plate, trim the edges and crimp. Spread the cream cheese layer evenly in the bottom of the pie, then gently add dollops of the blueberry mixture on top and spread it out evenly overtop. Sprinkle the crumb topping over the whole thing.