So, let me start off by saying, I am not really a huge pie baker. I love pie and I eat it often, it’s just that I am surrounded by people who are not “big pie” people. They usually want cookies, cakes and other various smaller baked goods.  That’s not to say we don’t eat pie. It’s just that we really only ever eat “one” pie and that is “The Best Swedish Apple Pie“. If I even suggest making a pie, that is immediately what they want, so needless to say because of that reason I have never really been able to expand my pie horizon. 

The other day pigs must have been flying, because to my utmost surprise, my daughter decided she wanted blueberry pie. I’m sure she didn’t actually crave blueberries, but likely saw it on one of her TV shows and decided she had to have it to. None the less, I saw my opportunity and went for it! It took some time “playing around” with the filling. It definitely took longer than I wanted, but after trying a few variations of filling, I ended up settling on a custard/blueberry swirl filling. It was delicious and my family ended up enjoying it which was nice since it wasn’t APPLE and they actually tried a new pie flavor! The small wins always feel so good!

Grab your napkins & Enjoy!



  • 1 1/8 cup cream cheese (Philadelphia brand is my recommendation)
  • 2 eggs
  • 1 ¼ tbsp cornstarch
  • ¼ cup + ¼ cup sugar (granulated)
  • 1 tbsp. vanilla extract
  • 1 package of Pillsbury Pie Crust
  • 1/8 tsp cinnamon
  • 2 ½ cups of fresh blueberries (make sure stems are removed)
  • 1 ½ Tbs. water
  • 1 tsp powdered sugar (optional)



  1. Preheat oven to 350°
  2. In a 10 inch pie dish, press the first piece of pie crust into the dish.
  3. Sprinkle the cinnamon evenly over the pie crust.
  4. Next, in a medium-sized bowl, combine the cream cheese, vanilla, and ¼ cup of sugar.
  5. Beat on medium speed until smooth and creamy.
  6. Add the eggs.
  7. Beat again on medium speed until smooth and creamy.
  8. Pour into the pie crust.
  9. Spread evenly.
  10. Bake for 20-25 minutes or until the custard is just about fully done.
  11. Remove from the oven and let cool.
  12. While the custard is cooling, combine ¼ cup of water and ¼ cup of sugar in a medium-sized saucepan.
  13. Over medium to high heat and stirring often, bring the mixture to a boil.
  14. Remove the saucepan from the heat and add in the cornstarch and water.
  15. Stir until the cornstarch is blended evenly.
  16. Return the saucepan to the heat and bring it to a boil again.
  17. Mix until you see that the blueberry mixture is starting to thicken.
  18. Remove fully from the heat and let cool for about 15 minutes.
  19. Once the blueberry mixture has cooled, pour it over the custard. (You should see the blueberry mixture sink into the custard a bit)
  20. Take a toothpick, butter knife or chopstick (this is what I used) and run it through the custard and blueberry mixture “swirling” it. 
  21. Next, take the remaining portion of the pie crust and cover the top of the pie. (How you choose to cover is up to you. I chose to not fully cover the pie, but rather to cut out shapes and have some fun with the top. It’s up to you).
  22. Place back into the oven and bake for another 20-25 minutes, or until the pie crust is a golden brown.
  23. Remove from the oven and let cool.
  24. Optional: Sprinkle a little bit of powder sugar on top of the pie prior to slicing.
  25. Once cooled, cut a slice out, add some whipped cream.
  26. Enjoy!




  • One thing that really makes or breaks this pie is the cream cheese. Honestly, you need to purchase high quality cream cheese. I initially had started with a generic grocery store cream cheese which is fine for my bagels and some of my other recipes. However, it did not work at all with this recipe. It just was terrible. I ended up using Philadelphia cream cheese and it was night and day in terms of flavor. Same thing with the blueberries. I had purchased both frozen and fresh. I know some people would claim there is no difference. I have to argue that there absolutely is. So use fresh blueberries!
  • I liked this served warm the best so it was all “melty” with a big dollop of whipped cream. Some of my family preferred it chilled. I guess it’s up to everyone’s own personal preference.


Follow me on >>instagram<< and tag #jclectic. I’d love to see all the JClectic recipes you make!

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