BLUEBERRY MUFFIN CHEESECAKE PIE

BLUEBERRY MUFFIN CHEESECAKE PIE

BLUEBERRY MUFFIN CHEESECAKE PIE
This is one of the best pies I’ve ever made, or eaten.  It’s just delicious.  If you like blueberries, and cream cheese, you will love this pie.  It’s really easy to make, and it’s even prettier to serve.  It’s sweet, and gooey, and the crunchy topping and crust just make it a fabulous dessert.  Trust me, this one will definitely be a hit. 

INGREDIENTS NEEDED:
DOUGH:

2 cups of Shortening

1 teaspoon of salt

1 egg

1 Tablespoon of Water

5 cups of Flour
PIE FILLING:

4 cups of fresh Blueberries – washed

2 cups of Sugar

8 ounces of Cream Cheese – softened

2 Tablespoons of Vanilla

2 Tablespoons of Corn starch – mixed with 2 teaspoons of water
1 teaspoon of Gelatin

STREUSEL TOPPING:

1 cup of Flour

2/3 cups of Sugar

1 stick of Butter

1 teaspoon of Cinnamon

2 Packages of Quaker Blueberry Oatmeal

My family dinner ideas muffin-cheesecake2 BLUEBERRY MUFFIN CHEESECAKE PIE


INSTRUCTIONS:
First, make the dough:  In a large bowl, combine the Flour, and salt, and mix well.  Place the Shortening in the bowl, and use a pastry cutter to cut the shortening into the flour, until it resembles small peas.  In a measuring up, crack the egg, and beat the egg until it’s lemon yellow in color.  Add the Vinegar, and enough water to make 1 cup.  Pour the egg mixture into the flour, and stir until well mixed, and a ball forms.  Divide the dough into 5 even pieces.  Roll out one of the pieces to fit the pie plate, and store the rest in a Ziploc bag in the refrigerator for up to 5 days, or freeze for up to 30 days. 

My family dinner ideas muffin-cheesecake3 BLUEBERRY MUFFIN CHEESECAKE PIE

Place the dough in the pie plate, and crimp the edge.  Remove any extra dough, and place in Ziploc bag.  Set the pie plate aside, and make the filling.

Place the washed Blueberries and the sugar in a large bowl, and stir.   Place the cream cheese and Vanilla in the bowl, and mix well with the Blueberries and sugar.  In a small dish, add the Corn starch, and 2 Tablespoons of water, and stir until dissolved.  Pour over Blueberry mixture.  Sprinkle 1 teaspoon of unflavored Gelatin over the bowl, and stir.  Pour the Blueberry filling into the pie plate.
Make the Streusel Topping:  In a large bowl, stir together, the Flour, Sugar, Butter, Cinnamon, and Blueberry Oatmeal, until well combined.  Spoon the Topping evenly over the top of the pie.  Place the pie in the Oven at 350 degrees, for 45 minutes.  After 45 minutes cover the top of the pie with foil, and bake another 15 minutes.  Remove the pie to a wire rack to cool. 

When Pie is cool, melt 1 bar of White Baking Chocolate in the microwave, and place the melted chocolate in a Ziploc bag.  Snip off one corner of the bag, and make a lattice pattern across the top of the pie (see photo). 

Place the pie in the refrigerator to completely set the filling, for at least 4 hours, or overnight for best results. 

Makes 8 servings
NOTE:  You can serve this with a scoop of Ice cream, or fresh Whipped cream, blueberries to top, and mint for garnish.

My family dinner ideas muffin-cheesecake6 BLUEBERRY MUFFIN CHEESECAKE PIE
My family dinner ideas muffin-cheesecake5-500x500 BLUEBERRY MUFFIN CHEESECAKE PIE

Blueberry muffin cheesecake pie

Published by: Jennie
If you like blueberries, and cream cheese, you will love this pie, tastes just like a blueberry muffin.
No ratings yet
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 2 cups Shortening
  • 1 tsp Salt
  • 1 egg
  • 1 tbsp Vinegar
  • 5 cups flour
  • 4 cups fresh blueberries
  • 2 cups sugar
  • 8 oz cream cheese
  • 2 tbsp vanilla
  • 2 tbsp Corn starch
  • 1 tsp Gelatin
  • 1 cup flour
  • 2/3 cup sugar
  • 1 stick butter
  • 1 tsp cinnamon
  • 2 packages blueberry oatmeal

Instructions
 

  • First, make the dough:  In a large bowl, combine the Flour, and salt, and mix well.  Place the Shortening in the bowl, and use a pastry cutter to cut the shortening into the flour, until it resembles small peas.  In a measuring up, crack the egg, and beat the egg until it's lemon yellow in color.  Add the Vinegar, and enough water to make 1 cup.  Pour the egg mixture into the flour, and stir until well mixed, and a ball forms.  Divide the dough into 5 even pieces.  Roll out one of the pieces to fit the pie plate, and store the rest in a Ziploc bag in the refrigerator for up to 5 days, or freeze for up to 30 days. 
  • Place the dough in the pie plate, and crimp the edge.  Remove any extra dough, and place in Ziploc bag.  Set the pie plate aside, and make the filling.
  • Place the washed Blueberries and the sugar in a large bowl, and stir.   Place the cream cheese and Vanilla in the bowl, and mix well with the Blueberries and sugar.  In a small dish, add the Corn starch, and 2 Tablespoons of water, and stir until dissolved.  Pour over Blueberry mixture.  Sprinkle 1 teaspoon of unflavored Gelatin over the bowl, and stir.  Pour the Blueberry filling into the pie plate.
  • Make the Streusel Topping:  In a large bowl, stir together, the Flour, Sugar, Butter, Cinnamon, and Blueberry Oatmeal, until well combined.  Spoon the Topping evenly over the top of the pie.  Place the pie in the Oven at 350 degrees, for 45 minutes.  After 45 minutes cover the top of the pie with foil, and bake another 15 minutes.  Remove the pie to a wire rack to cool. 
  • When Pie is cool, melt 1 bar of White Baking Chocolate in the microwave, and place the melted chocolate in a Ziploc bag.  Snip off one corner of the bag, and make a lattice pattern across the top of the pie (see photo). 
  • Place the pie in the refrigerator to completely set the filling, for at least 4 hours, or overnight for best results. 

Notes

You can serve this with a scoop of Ice cream, or fresh Whipped cream, blueberries to top, and mint for garnish.
Tried this recipe?Mention @fabellastudios or tag #fabellastudios!

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