Blueberry Cream Cheese Pie From A Chef S Kitchen Stir in the blueberries and bring to a boil over medium heat. cook for 2 3 minutes or until the blueberries release some of their juices and the sugar combination is no longer white. remove from the heat and let cool to room temperature. spread over the cream cheese layer and refrigerate 4 6 hours before serving. On a lightly floured surface, roll dough to a 1 8 in. thick circle; transfer to a 9 in. pie plate. trim to 1 2 in. beyond rim of plate; flute edge. refrigerate 30 minutes. preheat oven to 425°. line crust with a double thickness of foil. fill with pie weights, dried beans or uncooked rice.
Blueberry Cream Cheese Pie вђў Dance Around The Kitchen Assemble the pie. spread the cream cheese filling into the frozen crust and smooth out the top. spoon the cooled blueberry topping over the cream cheese filling, wrap the pie in plastic wrap loosely and refrigerate for at least 6 hours, but overnight is best. top with whipped cream, if desired, and serve chilled. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. add the confectioners’ sugar, vanilla extract, and lemon juice and beat on medium high speed until combined. make sure there are no large lumps of cream cheese. if there are lumps, keep beating until smooth. Bake pie crust at 475 degrees for 8 to 10 minutes or until lightly browned. allow your pie crust to cool completely. using a mixer, cream together cream cheese, powdered sugar, vanilla and cool whip. spread the cream cheese mixture over the cooled pie crust. top the cream cheese with a layer of blueberry topping. Place the cream cheese mixture into a large bowl. fold the whipped cream into the cream cheese mixture using a spatula, until fully incorporated. pour the filling into the pie crust and smooth it out using a spatula, into an even layer. cover with plastic wrap and place in the fridge to set & chill for 1 2 hours.
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