Patsy's Half-Baked Blueberry Pie

Ken Rosenfeld 0

"Best blueberry pie ever created by my friend Patsy. Most blueberry pies lose the depth of taste of the original fruit and dissolve into sweetness. This one explodes with fresh blueberry flavor. Top with fresh cut strawberries and whipped cream."
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1 h 35 m servings 455 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 63.4g
  • 20%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
  3. Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
  4. Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
  5. Spread softened cream cheese in the bottom of cooled crust.
  6. Layer 2 1/2 cups blueberries over the cream cheese.
  7. Whisk cornstarch and cold water in a small bowl until dissolved.
  8. Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
  9. Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
  10. Cool pie in refrigerator until set, at least 1 hour.


  • Cook's note:
  • With strawberries and whipped cream it makes a beautiful red, white and blue dessert for Independence Day, which is coincidentally when both fruits are in season.



This was pretty good. I made it with frozen blueberries, but followed the recipe exactly otherwise. After about two hours in the fridge, it hadn't gelled much, but it was slightly more gelled th...

I made this pie using fresh picked wild blueberries, it was amazing!