Blueberry Cream Cheese Pie (100% whole grain

• Produce

  • 3 cups Blueberries
  • 1 tbsp Lemon, zest
  • 2 Lemons, zest of

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/8 tsp Salt
  • 1 pinch Salt
  • 15/16 cup Unrefined or granulated sugar
  • 3 tsp Vanilla
  • 1 1/8 cup Whole wheat pastry flour

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese, regular or reduced-fat

• Other

  • 1/2 cup (1.2dl plain greek yogurt

Found on texanerin.com

Ingredients

• 1/2 cup (113 grams) butter
• 1/2 cup (100 grams) unrefined or granulated sugar
• 1 teaspoon vanilla
• 1 tablespoon lemon zest
• 1/8 teaspoon salt
• 1 cup + 2 tablespoons (140 grams) whole wheat pastry flour
• 8 ounces (225 grams) regular or reduced fat cream cheese, room temperature
• 1/2 cup (1.2dl) plain Greek yogurt
• 1/4 cup (50 grams) unrefined or granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• zest of 2 lemons
• pinch of salt
• 3 cups (450 grams) blueberries, fresh or frozen (do not thaw if using frozen!)
• 2 tablespoons cornstarch
• 3 tablespoons unrefined or granulated sugar
• 1 tablespoon fresh lemon juice

Directions

• Preheat the oven to 350 degrees F (176 degrees C).
• In a medium bowl, cream the butter and sugar together until light and fluffy.
• Add the vanilla extract, lemon zest, salt and 1/2 cup of the flour. Beat well and then add in the rest of the flour.
• Continue beating this mixture until well combined.
• Press onto the bottom and up the sides of a 9 deep dish pie pan.
• Using a fork, poke holes in the dough, about 1 apart.
• Bake for 15 minutes and then remove the pie crust from the oven.
• While the crust is baking, prepare the filling.
• Beat the cream cheese until fluffy, about 2 minutes.
• Add the Greek yogurt, sugar, egg, vanilla, lemon zest, salt and beat until very well combined. Set this aside.
• In a large bowl, very carefully combine the blueberries, cornstarch, sugar, and lemon juice.*
• Pour the cream cheese mixture over the bottom of the crust and use a silicone spatula to make it as even as possible.
• Then spoon the blueberries over the cream cheese mixture, again spreading them out as evenly as possible.
• Bake for 35 minutes (also at 350 degrees F) or until the center is almost set and remove from the oven to cool completely.
• Once the pie is completely cool, place it in the refrigerator to chill for at least 4 - 6 hours before serving.*
• Store covered in the refrigerator for up to 4 days.