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I’m So Blue Blueberry Pie

Recipe By: Rhonda Hill
Year Submitted: 2019
Winner First Place


1 1/3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons granulated sugar
1/2 cup well-chilled vegetable shortening
3 to 4 tablespoons ice cold water

Cheesecake Layer:
1 €“ 8 oz. package of cream cheese, softened
¼ cup Granulated sugar
½ teaspoon vanilla
1 egg

Blueberry Pie Filling
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
4 cups blueberries
¼ cup water
1/2 tablespoon fresh lemon juice (from 1/2 lemon)
1 tablespoon unsalted butter, softened at room temperature


Preheat oven to 425 degrees. In medium size bowl, mix flour, salt and sugar. Cut shortening into flour mixture until particles are the size of small peas. Sprinkle in ice water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and a ball of dough can be formed. Add more water if necessary. Refrigerate dough until ready to roll. On a lightly floured surface roll dough from center outward into a circle 2-inches wider than pie plate. Carefully transfer dough to pie plate. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Line crust with parchment paper and add pie weights. Par-bake crust about 12 minutes. Remove from oven and place on cooling rack to cool. Reduce oven temperature to 350 degrees.

Cheesecake Layer:
Preheat oven to 350 degrees.
Beat cream cheese and sugar in large bowl until smooth. Add egg, beat well. Gently stir vanilla into batter; pour into cooled par-baked crust.
Bake 20 minutes or until almost set. Cover crust with foil if browning too quickly. Remove from oven to wire rack. Cool completely.

Blueberry Pie Filling
In a medium heavy duty pot, combine the sugar, cornstarch and salt; add half of the blueberries and water. Cook over medium heat, stirring constantly until blueberry mixture thickens and turns a very dark purple; this will take several minutes. Remove from heat and stir in lemon juice and butter. Gently fold in remaining blueberries. Let mixture cool to room temperature.
Carefully pour blueberry filling over cheesecake layer. Cover berry filling with plastic wrap and refrigerate 2-3 hours. Before serving decorate top of pie with whipped cream or pie crust cutouts that have been previously baked.