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6-Ingredient Blueberry Cheesecake Skillet Pie

6-Ingredient Blueberry Cheesecake Skillet Pie

Servings 6 to 8 people

Equipment

  • 10-inch ovenproof skillet (Don’t have one? No worries, just lay the pie dough on a parchment-lined baking sheet and crimp the edges over the blueberry filling.)
  • Large bowl
  • Zester
  • Cutting board
  • Chef’s knife

Ingredients

  • 1 pound fresh or frozen blueberries
  • 1/4 cup plus 3 tablespoons white sugar
  • Zest and juice of 1 lemon
  • 2 tbsp cornstarch
  • Nonstick cooking spray1 store-bought pie crust
  • 1 store-bought pie crust
  • 8 ounces whipped cream cheese, room temperatureice
  • Optional (but not really): vanilla cream

Substitutes

  • Blueberries: truly any summer fruit. Chopped nectarines or peaches! Raspberries, strawberries, blackberries! Do yo thang.
  • White sugar: brown sugar, coconut sugar, honey!
  • Lemon zest and juice: lime zest and juice will work.
  • Cornstarch: equal parts flour or tapioca flour.
  • Nonstick cooking spray: butter! Just rub it over the skillet. For the pie crust part, melt 1 tablespoon and brush it over the crust.
  • Pie crust: yeah, you need a pie crust.
  • Whipped cream cheese: first of all, make sure it’s room temperature or it won’t spread easily over the uncooked pie crust! If you only have normal (block) cream cheese, make sure it’s room temp, then whip it with a hand or stand mixer with 1/4 cup sugar. 

Instructions

  • Preheat oven to 400F.
  • In a large bowl, toss 1 pound blueberries, 1/4 cup sugar, the zest and juice of 1 lemon, and 2 tablespoons cornstarch until the cornstarch is fully combined and no (or very few) white flecks remain.
  • Lightly coat the skillet with nonstick cooking spray. Lay the pie crust evenly in the skillet. Spread 8 ounces whipped cream cheese over the bottom of the entire pie crust (not up the edges) and sprinkle with 2 tablespoons sugar.
  • Pour the blueberry mixture over top. Crimp the pie crust edges over the blueberry filling.
  • Spray the crimped pie crust with nonstick spray and sprinkle with 1 tablespoon sugar.
  • Bake for 45 to 55 minutes, until the exposed pie crust is light brown and cooked through.
  • Wait 10 minutes before slicing to allow the the berries to cool enough to gel into a pie filling consistency.
  • Enjoy hot, or at room temperature. With ice cream!!!!!!!

Notes

  • No ovenproof skillet? See note above in the tools section.
Author: Caroline Chambers