Blueberry Cream Pretzel Pie!

I love this pie, mainly because I love anything with blueberries, but also because it's that combination of sweet and salty that is so good!  The pretzel crust  and the creamy blueberry filling is just perfect together!  

 Here is what you will need for this yummy pie:

1/2 cup butter, melted (1 stick)

2 cups crushed pretzels

1 cup finely chopped pecans

3 Tbs. of sugar

Filling

1 cup fresh blueberries

1/2 cup water

1/4 cup sugar

1 Tbs. light corn syrup

2 tsp. cornstarch

pinch of salt

1/2 tsp. lemon zest

1 (8 oz.) pkg. cream cheese

1 cup confectioner's sugar

1  1/2 cups heavy whipping cream

1 tsp. vanilla

Preheat oven to 350 degrees.  Spray a deep pie plate with nonstick spray.  Combine the crushed pretzels, butter, pecans, and 3 Tablespoons sugar.  Press into and up the sides of the pie plate to form a crust.  Bake for 10 minutes.   Remove and allow to cool completely.

In a sauce pan over medium heat combine the blueberries, water, sugar, corn syrup, corn starch, salt and lemon zest.  Bring to a boil.  Reduce heat and cook and stir just until thickened and the berries are starting to burst.  This takes about 5 minutes.   Remove from heat and pour into a glass bowl.   Cover loosely and refrigerate until chilled. 

In a mixing bowl, with an electric mixer, beat the cream cheese until fluffy.  Beat in the confectioner's sugar.  Beat in the whipping cream and vanilla, and beat on high until it forms stiff peaks.   Gently fold in the blueberry mixture.   Do Not Stir! 

 Just fold in and leave it sort of swirled looking. 

Pour into the pretzel crust! Cover and freeze for 3-4 hours!  Remove from freezer about 20 minutes before serving!

Serve with additional whipped cream!  





Blueberry Pie!

I get a lot of requests for a good recipe for blueberry pie.  Since blueberries are one of my favorites, this wasn't a much of a problem for me.  It's also a really easy pie to make.  I used fresh blueberries and actually I think they are best in this, but you could substitute frozen or canned berries that have been drained.   Here is what you will need:

pastry for a 9 inch two-crust pie
3/4 cup sugar
1/3 cup all purpose flour
1/2 tsp. cinnamon
pinch of salt
4 cups fresh blueberries (can use frozen or canned that have been drained)
1 Tbs. lemon juice
1 Tbs. vanilla
4 Tbs. butter, divided

Preheat oven to 400 degrees.

Line a 9 inch pie plate with one of the pie pastries.  Combine the sugar, flour, cinnamon and salt.  Combine sugar mixture with the blueberries.  Pour into the pastry crust.  Sprinkle with the lemon juice and the vanilla.  Dot the top with pats of 2 Tbs. of  the butter, reserving 2 Tbs. to brush the top crust with.

Cover with the top crust, either whole with some slits cut in it all around for venting or in a lattice pattern.   The lattice pattern tends to not bubble over as much.  Brush the top crush with the other 2 Tbs. of butter melted and sprinkle with about 1 tablespoon of sugar.  Place the pie on a cookie sheet and place in the oven.  Bake for 45 to 50 minutes.  The crust should be brown and the juices just starting to bubble. 

Blueberry Pie!