Blueberry Pastry Cheesecake Pie

Ingredients:

For the Pastry Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small cubes
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of one lemon (optional)

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

Steps:

Pastry Crust:

1. In a food processor, combine all-purpose flour, cold butter cubes, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and pulse until the dough just comes together.
3. Turn the dough out onto a floured surface, knead it gently to bring it together, then shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. Roll out the chilled pastry dough on a floured surface and fit it into a 9-inch pie dish. Trim any excess and crimp the edges.
6. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
7. Blind bake the crust for about 15 minutes. Remove the parchment paper and weights, then bake for an additional 5-7 minutes or until the crust is golden. Allow it to cool.

Cheesecake Filling:

1. In a mixing bowl, beat softened cream cheese until smooth.
2. Add granulated sugar, eggs, vanilla extract, and lemon zest (if using). Beat until well combined and smooth.
3. Pour the cheesecake filling into the cooled pie crust.

Blueberry Topping:

1. In a saucepan, combine blueberries, granulated sugar, lemon juice, and water.
2. In a small bowl, mix cornstarch with a bit of water to create a slurry. Add the slurry to the blueberry mixture.
3. Cook the blueberry topping over medium heat, stirring, until it thickens and the blueberries release their juices.
4. Allow the blueberry topping to cool slightly, then spoon it over the cheesecake filling in the pie crust.
5. Chill the Blueberry Pastry Cheesecake Pie in the refrigerator for at least 4 hours or until set.
6. Slice and enjoy this delicious combination of pastry, cheesecake, and blueberries!

This Blueberry Pastry Cheesecake Pie offers a delightful medley of textures and flavors, making it a perfect treat for dessert enthusiasts.