Straw-Blueberry Cream Pie

Note: For the pie crust, I used Smitten Kitchen’s All-Butter Crust but substituted 1 cup of whole wheat flour for 1 cup of all-purpose flour. Use your favorite recipe, or store bought.

1) Macerate the berries by mixing them with the 1/2 cup (more or less) of sugar and then letting them set until the juices start to leak and flood them. I left them for about 30 minutes.

2) Stir in the flour and pour the mixture into a pan and begin boiling them in low heat until the syrups start to thicken. We want a pourable consistency but on a thick side. This takes about 8-10 minutes on low heat.

3) Leave to cool while you prepare the pie filling.

4) Whip up the softened cream cheese until smooth, about 1 minute then pour in the sour cream. Whip the mixture for about 1-2 minutes. We want a pillowy consistency. It won’t become stiff like whipped cream but it gets lighter after a bit of whipping.

5) Pour the whipped mixture into your prepared pie crust and bake at 375F or 180C for about 40 minutes. It’s ready when the filling jiggles slightly in the centre, not unlike cheesecakes.

6) Cool and pour the berry syrup on the top of the pie.

7) Serve cold.