Sundays with Sparky: Blueberries and Cream Pie

Sundays with Sparky: Blueberries and Cream Pie

For me, and I think for Sparky, too, very few things speak to summer like a fruit pie. I had frozen an abundance of blueberries, and one afternoon, Sparky, Zuko and I decided their time had come. Pie it was. Sparky specifically asked for blueberries-and-cream pie like our Red, White and Blueberry Hand-Pies, so that’s what we did.

001First, I had Sparky find piecrust in the Complete Pie Cookbook, a battered treasure that was handed down to us from Sparky’s great-grandmother. We generally followed their recipe, except we subbed half the water for vodka to make a wetter, easier-to-handle, but still-flaky dough. We rolled it out and lined a pie plate with the bottom crust, and then prepped our ingredients.

Cream cheese filling
1 8oz box of neufchatel or cream cheese
1/4 cup sugar
1 egg

Blueberry filling
4 cups frozen blueberries
1 cup sugar
1/2 cup flour (add flour as needed and use the tiny scraps and dust from rolling out your piecrust – a little butter never hurt the inside of a pie!)
1 tsp lemon zest
Juice of 1/2 lemon

008We preheated the oven to 450 degrees, and then the boys put the cream cheese, egg, and sugar in a bowl and blended them together thoroughly using an immersion blender (you could also use a hand blender.) This was poured into the bottom of the piecrust; it was thoroughly stained blue by the berries but added a delicious, creamy note to the pie.

010Then the sugar, flour and piecrust scraps, and lemon zest were mixed together and sprinkled over the frozen blueberries, which were then tossed with the lemon juice until everything was well-coated, and added to the pie.

The pie was topped with the second crust, crimped, vented, and then baked for about 40 minutes, until the blueberries in the center were bubbling out the top vent and the piecrust was delicious and golden. We allowed the pie to cool completely, and then we took it to the firehouse to share. Delicious!



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