If you are a huge fan of fresh blueberries pie, then here’s an easy recipe that cooks in minutes and takes an hour of cooling time in the fridge. While you are getting ready for your dinner gathering, your dessert will be patiently waiting for you.
For the fans of fresh berries, check out this Mixed Berry Tarts dessert.
I love fresh berries and do my best to incorporate them into our daily meals. Be it smoothies, salads or desserts, the berries that are in-season are the best! My all-time favorites are blueberries. I freeze them and then use the tiny frozen delights as my snacks.
How to make blueberry pie with fresh berries:
The recipe for a blueberry pie is super easy. You can opt for a store-bought pie crust or make your own. If you are in a hurry and need your dessert quickly, then choose the pie dough from the store.
This is my most favorite dessert among my guests Blueberry Mini Cheesecakes with Raspberry Sauce.
Spread and cut the crust according to your pie baking dish. Use a fork to pinch the edge of the pie. It will look like a homemade crust.
While the pie crust is baking in the oven, you will prepare your fresh blueberry pie filling. There’s a delicious trick to keep the berries together in a pie by using a heated apricot preserve. Don’t worry that it will give a weird taste to blueberries. In fact, you will hardly notice it’s there!
What makes this blueberry pie filling recipe unique is its combination with the mascarpone cheese. Actually, I use equal amounts of cream cheese and mascarpone cheese to give the pie a creamy, but light flavor.
When you combine add mascarpone and blueberry filling to the baked and cooled pie crust, place this holiday dessert into the refrigerator for at least an hour to cool and to taste heavenly.
Why I Use Coconut Sugar in My Baking and Cooking
There are two great reasons to use Coconut Sugar in your baking and cooking overall.
First, coconut sugar is a Low Glycemic food. It simply means that it prevents high up and down spikes in your blood sugar. With that, you will have less cravings and reaching out to satisfy them with junk food options.
Second, it tastes heavenly and does not alter any recipe’s flavor. But some brands offer more delicious coconut sugar than others. Here are my favorites for the Organic, Gluten Free, Non-GMO options (as an Amazon affiliate I earn from qualifying purchases, thank you):
- Organic Coconut Sugar from Anthony’s
- Another options is from Jans, and another is
- Viva Naturals coconut sugar
Gadgets I use in my Kitchen for Pie Baking
I am sure that you have all the gadgets and kitchen favorites for your baking recipes. For those who may want to update them or check out what’s new and improved out there, here are some of my favorites. I use affiliate links below. As an Amazon Associate I earn from qualifying purchases.
- Deep pie baking dish – this is a glass pie dish which is a great way to bake
- Stoneware pie dish – if you love baking in ceramic dishes, then here’s a famous Le Creuset 9-inch Cherry Red pie pan
- Silicone spatula – these are durable and great for baking, cooking, mixing. You’ll get 4 in one set!
- Mixing bowls – these are my favorites from OXO. Thy are Stainless Steel mixing bowls and will last you a lifetime.
Fresh Blueberry Pie with Mascarpone Filling
This is a unique holiday dessert with fresh blueberries and mascarpone pie filling. Easy to make and delicious to celebrate your occasion.
- 1 A Single Frozen Pie Crust
- 4 oz mascarpone cheese
- 4 oz cream cheese softened
- ⅛ cup coconut sugar (it is low glycemic, meaning it doesn't give blood sugar huge spikes) or use any sugar on hand
- ¼ tsp vanilla extract
- 5-6 cups fresh blueberreis (amount of berries depends on how deep your crust is)
- ¾ cups apricot preserve
Bake per instructions, usually for 10-12 minutes.
3. Cool it entirely before filling it with the filing.
Cream the cream cheese and sugar together. Then beat in the mascarpone cheese and vanilla. Blend all ingredients until smooth.
Spread the mascarpone mixture in the bottom of the cooked pie crust. Set aside.
Place clean dry blueberries in a mixing bowl and set aside.
Place peach preserve in a sauce pan and heat over medium flame until liquid. Cool for about 5 minutes.
Pour the cooled preserve over the blueberries and gently toss to coat.
Using a slotted spoon spread the berries over the mascarpone cream layer and refrigerate for at least 1 hour to set. I like to leave the pie overnight in the fridge. It tastes absolutely heavenly when cooled completely.
Stay healthy and energized during Holidays with this best Blueberry and Chia Breakfast bowl!
Pin for Your Holiday Dessert Celebration
This fresh blueberry pie recipe with unique pie filling delivers just the right amount of sweetness. Your taste buds won’t be overpowered by a sugary taste. Instead, you will enjoy just enough crunchiness from the crust and a juicy flavor from fresh blueberries. The creamy mascarpone filling brings the sensation of satiety and filling dessert.