Blueberries and Cream Pie with No Roll Pie Crust
Indulge in the luscious simplicity of a homemade Blueberries and Cream Pie with No Roll Pie Crust, a dessert that’s as effortless as it is elegant. This recipe features a buttery, tender crust that requires no rolling, making it perfect for novice bakers or anyone short on time. The creamy filling combines the richness of cream cheese and the lightness of whipped cream, creating a velvety base that pairs beautifully with a generous layer of fresh, juicy blueberries on top. A sprinkle of sugar adds an irresistible sparkle and sweetness to every bite. With just 20 minutes of prep time and a stunningly fresh presentation, this easy-to-make pie is the ideal centerpiece for summer gatherings, family dinners, or anytime you’re craving a no-fuss, show-stopping dessert. Refrigerate, serve, and savor the perfect balance of tangy, sweet, and creamy flavors!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar (for crust)
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 2 tablespoons Whole milk
- 2 cups Fresh blueberries
- 8 ounces Cream cheese (softened)
- 0.75 cups Heavy cream
- 0.5 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 2 teaspoons Granulated sugar (for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a medium mixing bowl, whisk together the flour, 2 tablespoons of granulated sugar, and salt for the no roll crust.
Add the vegetable oil and milk to the dry ingredients and stir until the mixture forms a dough.
Press the dough evenly into a 9-inch pie dish, making sure to cover the bottom and up the sides.
Use a fork to poke a few holes in the bottom of the crust to prevent bubbling during baking.
Bake the crust in the preheated oven for 10–12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
While the crust is cooling, prepare the filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined.
Spread the cream mixture evenly into the cooled crust.
Top the pie with the fresh blueberries, arranging them evenly over the creamy filling.
Sprinkle 2 teaspoons of granulated sugar on top of the blueberries for added sweetness and shine.
Refrigerate the pie for at least 2 hours to set before serving.
Slice, serve, and enjoy this delightful Blueberries and Cream Pie!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 16.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
