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Blueberry Cheesequake Crumb Pie

Recipe By: David Harper
Year Submitted: 2015
Winner Second Place


2nd Place Blueberry
½ cup of Butter Flavor Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water
Cream Cheese Layer
1 – 8 ounce package cream cheese
¼ cup powdered sugar
1 t. vanilla
1 t. lemon zest
Blueberry filling
4 cups fresh blueberries
2 T. Lemon Juice
2 T. Flour
3 T. butter
½ cup white sugar
½ cup dark brown sugar
¼ cup of water
Pinch of cinnamon
Crumb Topping
2/3 cup flour
2/3 cup old fashioned oats
½ cup brown sugar
¾ t. salt
1 t. cinnamon
6 T. cold butter


Making the pie
Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Butter Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, use a fork to poke holes in the bottom and sides of the pie crust. Place crust in oven and bake for about 10-15 minutes, or until lightly browned and dry. After 10-15 minutes of baking, remove the crust from oven and let cool on rack.
Cream Cheese Filling: Beat the cream cheese and powdered sugar together in a mixing bowl until smooth. Add the vanilla and lemon zest and whip until incorporated. Spread in the bottom of the cooled pie crust and set aside until later.
Blueberry Filling: Combine 3 cups of the blueberries in a large saucepan. Add the lemon juice, flour, butter, sugars, water, and cinnamon. While mixture cooks, use a potato masher to break up the blueberries. Cook over medium heat until mixture is thickened. Remove from heat and stir in the remaining 1 cup blueberries. Cool until room temperature.
For the crumb topping and baking the pie: Combine all the dry ingredients in a bowl, add the chilled butter and with a fork or fingers, work the butter into the dry ingredients. Don€™t over work; you should still see some of the small butter pieces. Place the crumb topping on the blueberry mixture and place in the oven. Bake for 35-45 minutes or until topping is browned and crisp. Remove from oven and let cool on wire rack. Since this blueberry pie has cream cheese, I would refrigerate it if any leftover in a covered pie carrier.