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best fresh blueberry pie recipe

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.

Course Dessert
Cuisine American
Keyword blueberries, blueberry pie, mascarpone cheese, open face pie, pie
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 6
Author Celebrate Woman


  • 1 A Single Frozen Pie Crust

Mascarpone Filling

  • 4 oz mascarpone cheese
  • 4 oz cream cheese softened
  • 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

Blueberry Topping

  • 5-6 cups fresh blueberreis (amount of berries depends on how deep your crust is)
  • ¾ cups apricot preserve


Pie Crust

  1. Bake per instructions, usually for 10-12 minutes.

  2. 3. Cool it entirely before filling it with the filing.

Mascarpone Filling

  1. Cream the cream cheese and sugar together. Then beat in the mascarpone cheese and vanilla. Blend all ingredients until smooth.

  2. Spread the mascarpone mixture in the bottom of the cooked pie crust. Set aside.

Blueberry Topping

  1. Place clean dry blueberries in a mixing bowl and set aside.

  2. Place peach preserve in a sauce pan and heat over medium flame until liquid. Cool for about 5 minutes.

  3. Pour the cooled preserve over the blueberries and gently toss to coat.

  4. 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.