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Blue 4 You Blueberry Pie

Recipe By: Susan Boyle
Year Submitted: 2016
Winner Second Place


Roll out and flute Crust:
1 cup cold Crisco
¼ teaspoon salt
2 ½ cups all purpose flour cold
1 egg
1 tablespoon white distilled vinegar
¼ cup very cold water

Devonshire cream
6 ounces of cream cheese
14 ounces of sour cream
7 tablespoons confectioners sugar
2 cups heavy whipping cream

7 cups fresh blueberries
1/3 cup clear gel
1 cup sugar
¼ teaspoon cinnamon
2 tablespoons lemon juice


Roll out and flute Crust:
Mix together Crisco, salt, flour until it resembles coarse crumbs. Mix egg water and vinegar in another bowl whisk add to flour mixture all at once. Toss with fork until mixture forms a ball. Knead roll out pastry chill before filling edges place in preheated oven at 400 degrees blind bake until golden brown. Remove and cool completely before adding Devonshire cream.

Whip cream cheese until fluffy, beat in sour cream and sugar until smooth.
Whip on high til stiff peaks form. Refrigerate until ready to use

Toss together berries, thickener, sugar, cinnamon and lemon juice in a shallow pan on med heat
Until berries look beautiful and clear. Remove from heat and cool while preparing crust with
First layer.
Take Devonshire cream and fill cooled crust 1/3 of the shell. Chill for 15 minutes. Add blueberry
Mixture on top garnish and return to refrigeration until ready to serve