Lemon Blueberry Cheesecake Pie
Buttery pie crust, basque cheesecake, blueberry pie filling, and a buttery crumble, this Lemon Blueberry Cheesecake Pie is full of flavor and perfect for summer.
Servings: 12
Equipment
Ingredients
Pie Crust
- 150 grams all purpose flour
- 1/4 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 150 grams salted butter cold!
- 65 grams ice water
Cheesecake Filling
- 227 grams cream cheese one block
- 140 grams granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste vanilla extract works too!
- 3 eggs large
- 250 grams heavy cream
- 21 grams all purpose flour
Blueberry Layer
- 420 grams blueberries fresh or frozen
- 1 lemon zested
- 2 lemons juiced
- 2 tablespoons granulated sugar
- 3 tablespoons corn starch
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Crumble
- 40 grams salted butter soft
- 40 grams granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 72 grams all purpose flour
Instructions
Pie Crust
- Add ice into a cup of water and set aside.In a medium mixing bowl, whisk together the flour, salt, and sugar with a fork.
- Thinly slice the cold butter, dropping it into the dry ingredients as you do. The slices should be between 1/8th and 1/4 of an inch thick.
- I like to use a pairing knife and cut directly off a big Kerrygold block but you can also pre slice the butter on a cutting board if you prefer. Just make sure the butter stays cold.
- Smush each slice of butter between your fingers into the dry ingredients to flatten them out and start working in the flour mixture.
- Drizzle the ice water onto the surface of everything in the bowl.
- Use a fork to mix and slightly smush the water into the mixture until it looks shaggy. It's ok if it still looks a little dry but there shouldn't be large amounts of completely dry flour left. Don't be tempted to add more water.
- Pour the mixture onto a sheet of plastic wrap and use the sides of the plastic wrap to smush the dough into a square that's between 1/2" and 1" thick.
- Place the dough in the fridge to chill for 45 minutes.
- After 45 minutes, dust your work surface with flour. Take the pie dough out of the fridge and roll the dough out in a rectangle that is about 1/4" thick. Use flour and a bench scraper as needed to keep the dough moving and keep it from sticking.
- Letter fold the dough so fold the top third over the middle third, and then the bottom third over the other two thirds.
- Rotate the dough 90 degrees and roll the dough back out to 1/4" thick. Repeat the letter folds, it should be a skinny long rectangle so when you fold it you will have a square.
- Rewrap the dough and chill for another 45 minutes.
- After the 45 minutes have passed roll and fold the dough again twice. Rewrap the dough and chill for another 45 minutes. At this point you can chill it for as long as you need until you're ready to use it.
- If chilling for more than 6 hours, place it in a ziptop bag to make sure it doesn't dry out.
Cheesecake Filling
- In a medium mixing bowl, add in the cream cheese, sugar, salt and vanilla. Beat on medium low speed for 3 minutes until smooth, don't be tempted to increase the speed as it will add unwanted air bubbles.
- Add in the eggs one at a time, mixing completely until smooth in between each addition. Pour in the heavy cream and mix once more. Sift in the flour and mix again. Set aside while prepping the pie dough.
- Roll out the chilled pie dough, using flour as needed to keep it from sticking. The pie dough should be thin, about 1/8" thick!
- Gently drape the dough over the metal pie pan and lift the sides to allow the pie dough to reach all the way into the bottom edges of the pan. The dough should overhang by at least 1" all the way around.
- Trim off the corners with scissors but leave any other overhang. Fold the overhand under the edge of the pie dough to create a double thick crust that sits on the lip of the pie pan.
- Crimp the pie dough however you want, just make sure the double layer of dough stays resting on the lip of the pie pan.
- Pour the cheesecake through a fine mesh sieve into the pie crust, press any clumps through the sieve. Transfer the pie to the freezer and allow it to freeze solid for at least 6 hours or up to overnight.
Blueberry Filling
- Preheat the oven to 400 F and place a rack in the middle of the oven.In a medium mixing bowl, add in the blueberries, lemon juice, lemon zest, sugar, salt and vanilla.
- Stir together until fully mixed. Set aside while prepping the crumble topping.
Crumble Topping
- In a small mixing bowl, add in the butter, sugar, vanilla and salt. Use a fork to mix it together.
- Add in the flour and press the flour into butter mixture until no dry bits remain.
Layer and Bake
- Pour the blueberry mixture over the frozen cheesecake layer. Sprinkle the crumb topping over the blueberry layer.
- Bake in the hot oven for 30 minutes. Keep the pie in the oven and reduce the heat to 350 F.
- Bake for another 40-50 minutes at 350 until the pie filling has puffed and the outer 2" of the pie look set and the center still wobbles.
- Take the baked pie out of the oven and let it cool at room temperature for about an hour. Then transfer the pie to the fridge to set overnight.
- The next day, optionally dust with powdered sugar just before serving.
Notes
Tips for making a Lemon Blueberry Cheesecake Pie
- If you don't have time you can use a store bought pie crust but I really recommend making it yourself! This recipe is super simple, just takes a little bit of time.
- It's ok if the dough looks rough and scraggly in the beginning. The folding, rolling, and chilling process smooths out and hydrates the dough.
- Keep everything COLD when making the pie dough, you don't want the butter to melt into dough.
- Don't be tempted to whip the cheesecake filling at a high speed as this will add too much air into it. Keep it at medium or medium low speed. If you don't have an electric mixer, the cream cheese needs to be at room temperature in order to mix it.
- I 100% recommend using a metal pie pan - it'll make the best flaky pie dough and keep the crust from shrinking back. I recommend this one!
- Don't rush the chilling times for this pie.
- Fresh or frozen blueberries work for this!
- This pie can be fully made the day before you plan to serve or you can spread it out over multiple days. To spread it out, prep the pie dough one day, make the cheesecake and freeze the next day, bake it with the blueberries and crumb topping on the following day, and serve on day 4.