Description
This Blueberry Muffin Cheesecake Pie combines the rich creaminess of cheesecake with fresh blueberries and a crumbly streusel topping infused with blueberry oatmeal, all nestled in a tender homemade pie crust. A drizzle of melted white chocolate lattice adds an elegant finish, making it a delightful dessert perfect for gatherings or special occasions.
Ingredients
Scale
Pie Dough
- 5 cups Flour
- 1 teaspoon Salt
- 2 cups Shortening
- 1 egg
- 1 tablespoon Vinegar
- Water (enough to make 1 cup with egg and vinegar)
Filling
- 4 cups fresh Blueberries, washed
- 2 cups Sugar
- 8 ounces Cream Cheese, softened
- 2 tablespoons Vanilla
- 2 tablespoons Corn starch, mixed with 2 teaspoons Water
- 1 teaspoon Gelatin (unflavored)
Streusel Topping
- 1 cup Flour
- 2/3 cup Sugar
- 1 stick Butter
- 1 teaspoon Cinnamon
- 2 packages Quaker Blueberry Oatmeal
Decoration
- 1 bar White Baking Chocolate (for melting and drizzling)
Instructions
- Make the dough: In a large bowl, combine the flour and salt, mixing well. Add the shortening and use a pastry cutter to cut it into the flour until the mixture looks like small peas. In a separate measuring cup, beat the egg until lemon yellow, then mix in the vinegar and enough water to make 1 cup. Pour this egg mixture into the flour mixture and stir until combined and a dough ball forms. Divide the dough into five equal pieces. Roll out one piece to fit your pie plate and store the remaining pieces in a Ziploc bag in the refrigerator for up to 5 days or freeze for up to 30 days.
- Prepare the pie crust: Place the rolled dough into the pie plate and crimp the edges neatly. Trim off any excess dough and place scraps in a Ziploc bag for later use. Set the prepared pie plate aside while you prepare the filling.
- Make the filling: In a large bowl, combine the washed blueberries with the sugar and stir gently. Add the softened cream cheese and vanilla, mixing well to incorporate. In a small dish, dissolve the corn starch in 2 tablespoons of water and pour this slurry over the blueberry mixture. Sprinkle the gelatin evenly on top and stir thoroughly. Pour the filling evenly into the prepared pie crust.
- Prepare the streusel topping: In a large bowl, combine the flour, sugar, butter (cut into small pieces), cinnamon, and blueberry oatmeal. Mix with your fingers or a pastry cutter until well combined and crumbly. Evenly spoon the topping over the blueberry filling. Place the pie in a preheated oven at 350°F (177°C) and bake for 45 minutes. After 45 minutes, cover the pie loosely with foil and continue baking for another 15 minutes. Remove the pie and let it cool on a wire rack.
- Decorate with melted white chocolate: Once the pie is cool, melt the white baking chocolate in the microwave in short bursts until smooth. Transfer the melted chocolate to a Ziploc bag, snip off a small corner, and drizzle it in a lattice pattern over the top of the streusel.
- Chill to set: Refrigerate the pie for at least 4 hours to allow the filling to fully set. For best results, chill overnight before serving.
Notes
- Storing leftover dough in the freezer ensures you can easily make more pies in the future.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Covering the pie with foil prevents the topping from burning during the final baking stage.
- The white chocolate drizzle adds both flavor and an attractive finish.
- Allowing the pie to chill overnight helps the filling set firmly and enhances the flavors.
- You can substitute white baking chocolate with white candy melts if preferred.
