Fresh Blueberry and Cream Cheese Pie

The BEST fresh fruit pie recipe around is the America's Test Kitchen Strawberry Pie. Link to epicurious.com, as not everyone has ATK access, here. The glaze for that pie is the best, made from the fruit. I have used the recipe with Strawberries and Peaches. It is the perfect glaze as it holds the berries. 

I made a Strawberry Cream Cheese Pie and brought it to a party this summer. More than one person declared it the best pie ever. Today, Trader Joe's had the big clam shell of organic blueberries that looked absolutely perfect. It was time to try Blueberries. 

1 1/2 Pound of Organic Blueberries, washed. Measure/weigh out 6 oz for glaze.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (1 1/2 packets of graham crackers, pulsed in food processor)
6 tablespoon, cold unsalted butter, cut into small squares.
1/4 cup sugar

Pulse together in the food processor. It  press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Let cool. Wash out food processor to make the glaze.

For the glaze (from the ATK recipe)

6 ounces of fresh berries (yes, I weighed them)
3/4 cup sugar (5 1/4 ounces)
2 tablespoons cornstarch
1 1/2 teaspoons Sure-Jell, for low-sugar recipes (see note)
1/8 teaspoon table salt
1 tablespoon lemon juice (1 lemon)

In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree. Whisk sugar, cornstarch, Sure-Jell, and salt in a bowl and add to berry puree. Pulse until blended.

Pour into a medium saucepan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.

Cream Cheese Layer

2 packages of Cream Cheese (8 oz packages) room temperature

1/4 cup granulated sugar

1 tablespoon lemon juice

zest from 1 lemon

In stand mixer or large bowl, whip cream cheese 2 minutes. Scrap down and add sugar, juice, and zest. Beat until fluffy, about 3 more minutes.

Assemble the Pie

Spread cream cheese mixture in the cooled crust, including up the sides. Fold the whole berries in the the cooled glaze. Spoon over the cream cheese layer. Chill for at least 1 hour.