Cookin' Outdoors with Johnny Nix                                
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Lemon & Blueberry Pie

Part blueberry pie, part lemon cheesecake inside two flaky pie crusts!


Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

16 oz cream cheese, softened

3/4 cup plus 2 teaspoons sugar

1 egg

1 teaspoon grated lemon peel

1 tablespoon fresh lemon juice (equals 1 lemon)

4 cups fresh blueberries

1 tablespoon all-purpose flour

2 teaspoons milk

 

Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.

 

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low; beat in egg, blending just until smooth. Add lemon peel and juice; beat until smooth. Pour into crust-lined pan.

 

Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust; trim any excess crust. Pinch crusts to seal. Turn crust under, and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 2 teaspoons sugar.

 

Place foil or cookie sheet on oven rack below middle rack to catch any spillover, or line bottom of Dutch oven with foil to catch spillover.  Place pie on middle oven rack; or on baker’s rack in bottom of Dutch oven, bake 45 to 50 minutes or until crust is golden brown and filling is bubbly.  Add top coals to top of Dutch oven to brown.  Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.