A combination of raw and cooked blueberries in the filling of this pie showcases the deliciousness of this ripe summer fruit.
4. Bring puree mixture to simmer over medium heat, whisking frequently. Continue to cook, whisking constantly, until whisk leaves a trail that slowly fills in, about 1 minute longer.
5. Off heat, whisk in lemon juice. Reserve 2 tablespoons puree for piping. Stir remaining blueberries into remaining puree in saucepan. Spread filling evenly over bottom of pie crust .1. Using a stand mixer fitted with whisk attachment, whip cream cheese, sugar, and vanilla on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed. With mixer running, slowly pour in cream and whip until stiff peaks form, 1 to 3 minutes, scraping down bowl as needed.
2. Fit a large pastry bag with a large closed star tip. Using a small spatula, apply three vertical stripes of reserved puree up the sides of the pastry bag. Fill the pastry bag with topping. Pipe rosettes in concentric circles over the surface of the pie, covering filling. Pipe stars in any gaps between rosettes. Refrigerate pie for at least 4 hours or up to 24 hours. Serve.
(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at
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