BLUEBERRY CREAM CHEESE PIE WITH MY FABULOUS PIE CRUST

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BLUEBERRY CREAM CHEESE PIE WITH MY FABULOUS PIE CRUST

This pie is fabulous with my best pie crust recipe and a creamy no-bake filling with a generous almost blueberry jam-like topping. Delicious!  One of my favorite pies and you will delight family and friends when you make this for them. You don’t need a special occasion to make it either. 


Fabulous Pie Crust:

13/4 cups Gluten-Free Bake Mix 2 (425 mL)

Bulk sweetener to equal 1/4 cup sugar (60 mL)

  (optional)

1 tsp glucomannan powder, optional (5 mL)

1/8 tsp salt (0.5 mL)

2 tbsp cold butter (30 mL)

1 oz cream cheese (30 g)

1 large egg

1/4 tsp almond, OR vanilla extract (1 mL)

Creamy No-bake Filling:

12 oz cream cheese (340 g)

3/4 cup whipping cream (175 mL)

Liquid sweetener to equal 3/4 cup sugar (175 mL)

1/4 cup powdered erythritol (60 mL)

2 tbsp butter, softened (30 mL)

Blueberry Sauce:

21/2 cups frozen unsweetened blueberries (625 mL)

1/2 cup water, divided (125 mL)

1 tsp arrowroot powder, OR cornstarch (5 mL)

Liquid sweetener to equal 1/4 cup sugar (60 mL) 

 

Preheat the oven to 350°F (180°C). 

Fabulous Pie Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, bulk sweetener (if using), glucomannan powder (if using) and salt.  

In food processor or in bowl with mixer, process butter, cream cheese, egg and almond, OR vanilla extract.  Add dry ingredients: process on low speed until a dough ball forms.  If the dough ball is too wet, add a little more bake mix, one tablespoon (15 mL) at a time. 

My original instructions said to wrap dough ball in plastic wrap and chill about 3 hours in the refrigerator or freeze for a shorter amount of time, if time is a factor; however, I have found you can roll it out immediately, too.  Roll out between sheets of parchment or wax paper.  Roll out into a circle to be a bit bigger than a 9-inch (23 cm) pie dish.  Remove top sheet and invert pie pastry over pie dish (preferably shallow; however a deeper pie dish will work).  Be prepared to press the dough out and patch where necessary. I use scissors to cut the edges and then patch along the edges where necessary. Make a slightly thicker, even edge and flute the edge attractively.  Chill pie crust in freezer about 20 minutes until firm. 

Cover chilled crust with aluminum foil and bake about 15 to 20 minutes, or until the edges of the crust are turning light brown.  Allow crust to cool.  When cool, spread with Creamy No-Bake Filling.  Chill.  When pie is cold, top with room temperature Blueberry Sauce.  Refrigerate until serving time. 

Creamy No-Bake Filling: In food processor, or in bowl with mixer, process cream cheese, whipping cream, liquid sweetener, powdered erythritol and butter until smooth. 

Blueberry Sauce:  In saucepot, place frozen blueberries.  In 1 tbsp (15 mL) water, dissolve arrowroot powder, OR cornstarch.  Add to saucepot along with remaining water.  Bring to the boil and when thickened, remove from heat and stir in liquid sweetener.

Yield:  10 servings

1 serving

334.2 calories

8.0 g protein

28.9 g fat

1.2 g fiber

9.6 g net carbs 


END OF RECIPE


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