No Bake Blueberry Pie
From a lady while out picking blueberries one summer. A bit of a bad title because you do have to bake the crust but very decadent... I normally prefer to eat fresh blueberries straight but this recipe is an exception!
From a lady while out picking blueberries one summer. A bit of a bad title because you do have to bake the crust but very decadent... I normally prefer to eat fresh blueberries straight but this recipe is an exception!
- Carbohydrate 25.8137602034992 g
- Cholesterol 31.18447541 mg
- Fat 16.1895520927058 g
- Fiber 2.23095695730345 g
- Protein 2.96040871281198 g
- Saturated Fat 7.84106956543984 g
- Serving Size 1 1 Serving (161g)
- Sodium 7169.11905819097 mg
- Sugar 23.5828032461958 g
- Trans Fat 2.046905174821 g
- Calories 254 calories
Step-by-step
- Bake pie crust in pie pan according to directions, or make your own. Let cool
- Whip cream cheese in mixer and spread on bottom of pie crust, add 2 cups blueberries on top of cream cheese.
- Boil sugar, water, corn starch, stirring all the while. After mixture boils, add 2 cups blueberries and reduce heat. Continue stirring for 10 minutes or until bursting.
- Pour in pie crust and chill
Using boiling water directly on cornstarch creates lumps instead of a smooth gel. Whisking dry cornstarch into cold water before applying heat hydrates the starch granules evenly, preventing chalky pockets in the finished glaze. Temperature control dictates whether the fruit maintains structure or collapses into mush. Simmering the second half of the fruit for ten minutes releases natural pectins, thickening the liquid without rubbery additives.
Managing Moisture and Fat Layers
Cream cheese must reach room temperature before whipping in a standard stand mixer. Cold dairy resists aeration, leaving dense streaks that fail to insulate the pastry crust against migrating fruit juices. Spreading this whipped barrier directly over a fully cooled, baked pastry crust prevents sogginess during the four-hour chilling window.
- Stir constantly during the ten-minute simmer phase to prevent scorching at the bottom of the pan.
- Watch for the berries to burst visually, signaling that cell walls have ruptured and released their internal juices into the starch mixture.
- Chill the assembled dessert for at least four hours to allow the cornstarch matrix to fully set before slicing.
