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Blueberry Almond Fantasy Pie

Recipe By: Alberta Dunbar
Year Submitted: 2014
Winner First Place


1 ½ Cup all purpose flour
½ Tsp salt
½ Cup Crisco all vegetable shortening
3-4 Tbsp ice water

21 Oz Comstock blueberry filling
2 Cup fresh blueberries (or if frozen, thawed and drained)
¾ Tsp almond extract
¾ Cup sliced toasted almonds
8 Oz cream cheese softened
¼ Cup fresh lemon juice
8 oz white chocolate melted and cooled
2 Tsp grated lemon peel
¾ Cup heavy cream whipped

2 Cup heavy cream
¼ Cup sifted powdered sugar
1 Tsp clear vanilla extract
½ Cup sliced toasted almonds (optional)


Preheat oven to 375 degrees. Spoon the flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in shortening using pastry blender or two knives until flour is blended and forms pea size chunks. Sprinkle with one tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch deep dish pie plate with ½ inch overlap. Fold under and flute edges. To blind bake pie, line pie crust with foil overlapping edges. Fill with beans or pie weights. Bake at 375 degrees for 20 minutes. Remove foil & beans. Bake 15 minutes or until golden brown. Cool on rack completely before filling.

Combine in a large bowl Comstock blueberry pie filling with fresh blueberries add the almond extract and sliced almonds. Mix gently, set aside.
In medium bowl combine cream cheese, lemon juice, and peel. Beat on high until smooth. Beat in white chocolate. Fold in whipped cream.
Place half of blueberry mixture in cooled pie shell. Pipe white chocolate over berries. Carefully smooth out piping. Cover with remaining berry filling. Refrigerate one hour. Reserve 2 cups topping for around edge of pie. Make lattice work on top of pie. Pipe rosettes around edge of pie. Sprinkle with sliced almonds.