Pie Crust:
Butter: 65g; All-purpose Flour: 100g; Powdered Sugar: 40g; Egg Yolk: 50g; Vanilla Extract: to taste; Almond Flour: 15g; Salt: 2g.
Filling:
Cream Cheese: 100g; Powdered Sugar: 30g; Milk: 15g; Cornstarch: 2.5g; Rum: 2.5g; Lemon Juice: to taste; Whipped Cream: 50g.
Toppings:
Blueberry Jam: 30g; Fresh Blueberries: to taste.
Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Cheesecake Blueberry Pie
No need to soften the butter, cut it into small cubes and place in a container
Mix powdered sugar, almond flour, and all-purpose flour together
Sift the mixed dry ingredients and add to the butter container
Rub the butter with the dry ingredients into small crumbs by hand
Add vanilla extract to the egg yolk, mix well
Pour the egg yolk mixture into the butter crumbs
After mixing into a dough, wrap in plastic wrap and refrigerate for 2 hours
Roll out the chilled dough, thickness determines the crust thickness
Place the rolled dough in the pie dish
Gently press the crust against the edges of the pie dish. Refrigerate for 2 hours
Place parchment paper on top with pie weights. Preheat oven to 200 degrees Celsius. Bake for 25 to 30 minutes. Adjust temperature according to your oven.
Soften cream cheese, add powdered sugar and mix until smooth, add lemon juice. Stir in milk and whipped cream, making sure to mix well after each addition. Add rum
Once the crust is baked and cooled, pour the cream cheese filling into the pie. Fill a piping bag with blueberry jam, squeeze into the filling. Place fresh blueberries on top. Bake the filled pie at 180 degrees Celsius for 10 to 15 minutes. If the crust browns too quickly, cover with foil.
Seal and refrigerate, enjoy the delicious pie
