🔥 Featured Remote Opportunity

Get Paid $25–$50/hr Just Replying to Messages

Explore flexible online chat opportunities paying $25–$50/hr — no phone calls and no experience required.

  • ⚡ Start immediately if qualified
  • 💬 Reply to messages online
  • ⏰ Choose flexible hours
  • 🏠 Work remotely from home
See Available Chat Positions →

⏱ Takes under 60 seconds • Availability updates daily

🎁 TEMU $0 KITCHEN GIFTS

6 Kitchen Finds You May Be Able to Get for $0

Temu is currently showing these kitchen products as $0 gifts for eligible app users with qualifying orders. Tap any item below to check the current offer.

🎁 $0 gift availability may vary. Offers shown are for eligible Temu app users with qualifying orders. Tap a product to see current eligibility, pricing and terms.
Affiliate disclosure: We may earn a commission when you use links on this page.

Blueberry Cream Pie with Lattice Crust Recipe

Blueberry Cream Pie with Lattice Crust Recipe

Blueberry Cream Pie is the quintessential summer dessert that brings together a luscious creamy filling and a sweet-tart burst of fresh blueberries, all wrapped in a beautifully woven lattice crust. Perfect for gatherings, this pie not only looks stunning but also delivers on flavor, making it a must-try for any dessert lover.

Why You’ll Love This Recipe

This Blueberry Cream Pie is the perfect blend of creamy and fruity, offering a refreshing treat for warm days. You’ll love it for its:

  • Decadent cream cheese filling
  • Fresh, juicy blueberries
  • Beautiful lattice crust that’s a showstopper
  • Easy preparation that’s perfect for gatherings
  • Versatility for any occasion

Ingredients

  • 1 pre-made pie crust (9-inch)
  • 8 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tbsp lemon juice
  • 2 cups fresh blueberries
  • 1 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1 egg (for egg wash)
  • 1 tbsp milk (for egg wash)

How to Make Blueberry Cream Pie

  1. Preheat your oven to 375°F (190°C).
  2. Roll out your pre-made pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside.
  3. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until well combined.
  4. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. In a separate bowl, combine the blueberries, granulated sugar, and cornstarch. Toss to coat the blueberries.
  6. Pour the blueberry mixture into the prepared pie crust, followed by the cream cheese filling. Smooth the top with a spatula.
  7. For the lattice crust, roll out another pie crust and cut it into strips. Weave the strips over the filling in a lattice pattern, trimming any excess dough.
  8. In a small bowl, whisk together the egg and milk for the egg wash. Brush the lattice crust with the mixture for a golden finish.
  9. Bake the pie for 35-40 minutes or until the crust is golden brown and the filling is set.
  10. Remove from the oven and let cool completely before serving. Chill in the refrigerator for at least 2 hours for the best flavor and texture.

Tips for the Best Results

  • Ensure your cream cheese is at room temperature for easy mixing.
  • Use fresh blueberries for the best flavor and texture.
  • Allow the pie to cool completely to help the filling set properly.
  • If desired, sprinkle a little extra sugar on top of the lattice crust before baking for added sweetness.

Easy Variations

  • Swap out blueberries for raspberries or strawberries for a different flavor profile.
  • Add a splash of vanilla extract to the cream cheese mixture for extra flavor.
  • For a richer pie, add a layer of lemon curd under the cream cheese filling.

What to Serve With It

  • A scoop of vanilla ice cream for a creamy contrast
  • Fresh whipped cream on top for added richness
  • A drizzle of chocolate sauce for those who love chocolate
  • Mint leaves for a fresh herbal note

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This pie is best enjoyed cold, so there’s no need for reheating.

Recipe Card

Blueberry Cream Pie
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes (includes cooling)
Yield: 8 servings
Ingredients:

  • 1 pre-made pie crust (9-inch)
  • 8 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tbsp lemon juice
  • 2 cups fresh blueberries
  • 1 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1 egg (for egg wash)
  • 1 tbsp milk (for egg wash)

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Roll out your pre-made pie crust and fit it into a 9-inch pie dish. Trim the edges and set aside.
3. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until well combined.
4. In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. In a separate bowl, combine the blueberries, granulated sugar, and cornstarch. Toss to coat the blueberries.
6. Pour the blueberry mixture into the prepared pie crust, followed by the cream cheese filling. Smooth the top with a spatula.
7. For the lattice crust, roll out another pie crust and cut it into strips. Weave the strips over the filling in a lattice pattern, trimming any excess dough.
8. In a small bowl, whisk together the egg and milk for the egg wash. Brush the lattice crust with the mixture for a golden finish.
9. Bake the pie for 35-40 minutes or until the crust is golden brown and the filling is set.
10. Remove from the oven and let cool completely before serving. Chill in the refrigerator for at least 2 hours for the best flavor and texture.
Notes:

  • Ensure your cream cheese is at room temperature for easy mixing.
  • Use fresh blueberries for the best flavor and texture.
  • Allow the pie to cool completely to help the filling set properly.

Related Posts

Scroll to Top