Ingredients for Blueberry Cheesecake Pie And Crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup vegetable shortening (or cold unsalted butter)
- ¼ cup milk
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Whipping Cream
- Blueberry Pie Filling
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How to Make Blueberry Cheesecake Pie And Crust
- Preheat oven to 400°F (200°C).
- **Make the pie crust:** In a 9-inch pie pan, sift together 1 ½ cups all-purpose flour, ½ teaspoon salt, and ¼ cup granulated sugar.
- In a separate cup, whisk together ½ cup vegetable shortening (or cold unsalted butter) and ¼ cup milk until combined.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Turn the dough out onto a lightly floured surface and form into a disc. Gently roll out the dough to fit your 9-inch pie pan.
- Transfer the dough to the pie pan, gently pressing it into the bottom and up the sides. Trim and crimp the edges.
- Prick the bottom of the crust with a fork to prevent bubbling.
- Blind bake the crust for 12-15 minutes, or until lightly golden.
- **Make the cheesecake filling:** In a large bowl, beat 8 ounces of softened cream cheese until smooth.
- Gradually add ½ cup powdered sugar and 1 teaspoon vanilla extract, beating until well combined and fluffy.
- Gently fold in 1 cup of whipped cream.
- Pour the cheesecake filling into the baked pie crust.
- Top with 2 cups fresh or frozen blueberries (if frozen, do not thaw).
- Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to set completely before serving and enjoying!
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
1478g
Fat
568g
Carbs
187g
