Cinnamon Graham Blueberry Cream Pie

  

Often I’ll deliver, delight, and surprise a neighbor with some homemade goodness: bread, cake, cookies, pasta, lasagna, and this time: Cinnamon Blueberry Cream Pie.

Of course, I absolutely adore baking pies. In fact, it’s one of my favorite things on earth, as is the movie, “Waitress.” Jenna and I have so much in common.

Anyway, after delivering a loaf of freshly baked sourdough to the next-door neighbor, he commented,

“Thank you!!! And, just in case you were wondering, bread, cookies, and pie are my weaknesses. BUT, I only eat pumpkin, pecan, and blueberry pie.”

 

Well, that did it for me. And, as you know, I can’t just bake anything too basic, so I had to jazz it up a little for him.

You’re welcome.

Cinnamon Graham Blueberry Cream Pie 

Crust:
1 1/2 cups all-purpose flour
8 Tbs. ice-cold butter
1 large egg
1 Tbs. white vinegar
2-5 Tbs. ice water

 

Preheat the oven to 375 degrees.

Put all ingredients, minus the water, in the bowl of a food processor and pulse until crumbly. 

Slowly add the water, 1 Tbs. at a time and continue to pulse until wet enough, but not too wet. 

 

Transfer to parchment paper and form a nice mound with your hands. 

Top with another sheet of parchment and roll out into an 11-12″ round sheet of dough.

 

Transfer to a deep-dish pie plate, trim, and then flute the edges. 

 

Fill with pie weights and bake for about 30 minutes, until golden brown and smelling super sweet.

 

Graham Cream Layer:
8 oz. mascarpone cheese
1 sleeve of cinnamon graham crackers, finely processed

 

After whirring the cinnamon graham crackers into a fine grain in the food processor, add the mascarpone and whir until smooth.

Press into the bottom of the cooled crust. No need to worry about everything being even, the hot blueberries will melt the cheese.

 

Blueberry Layer:
1 cup Wild Blueberry Preserves
8 oz. fresh blueberries
1 Tbs. all-purpose flour

Heat the Blueberry Preserves and blueberries together over medium heat on the stove, stirring constantly. 

 

Once the berries have emitted all their juices and the mixture is beginning to thicken, stir in the flour.

Pour over the graham cream layer transfer to the fridge, and allow to cool and set for at least 4 hours before slicing and serving.

 

Vanilla ice cream is a necessity, of course!