Supplies
Pie dough :
500 g flour
6 g salt
20 g sugar
200 grams unsalted butter, cold, cut into cubes
About 250 ml ice water
cheese filling:
250 g cream cheese
100 g sugar
40 ml lemon juice
2 large egg yolks
blueberry filling:
125 g plus 15 g sugar
25 g flour
15 g cornstarch
60 ml cold water
750 g frozen blueberries
50 ml lemon juice
handful of fresh mint, finely chopped
2 egg whites
Preparation method
Place the flour, sugar, and salt in the bowl of a food processor and mix until dry. Then add the cubed butter and let the food processor knead until the butter cubes are coarsely ground. Add a splash of ice water through the opening and wait until it is absorbed before adding the next splash. Continue adding ice water until the dough forms a nice, elastic dough that pulls away from the bowl. When it is pliable and no longer crumbly, the dough is ready.
Divide the dough into two unequal parts. A large part will be rolled out later to cover the skillet base, and a slightly smaller part will form the pie lid. Wrap the dough pieces in plastic wrap. Let the dough firm up in the refrigerator for at least an hour.
Prepare your BBQ for indirect cooking and heat it to 190°C.
Roll out the large disk of dough on a floured surface until it comfortably fits in the skillet. Butter the skillet and line it with the rolled-out dough. Roll the overhanging edges of the dough up to the edge so that it's thicker than the rest. Press a line into the edge with a fork. Line the dough in the skillet with parchment paper or aluminum foil and pour in the dried peas. Place the skillet on the barbecue and bake for 8 minutes. Then remove the peas and the parchment paper or foil and return the skillet to the oven for another minute or two. Remove from the barbecue and let the dough cool slightly while you prepare the contents.
In a large saucepan, combine the 125g sugar with the flour and cornstarch. Stir in the water until smooth and thick. Add 250g of the berries and bring to a boil. Reduce the heat slightly, stirring frequently. Remove from the heat and let cool slightly. Stir in the lemon juice, chopped mint, and the remaining frozen berries.
In a bowl, beat the cream cheese, sugar, and lemon juice until light and fluffy. Then mix in the egg yolk and pour the mixture into the skillet crust. Carefully spoon the blueberry mixture into the pie crust. Roll out the remaining dough until it's large enough to form a pie lid. Before placing it on the pie, cut out some shapes. This looks fun and American, but it also serves a purpose. It allows moisture to escape, giving the lid a chance to brown and crisp. Place the lid on top, pressing the dough together at the edges. Brush the lid with egg white and sprinkle with sugar. Place the skillet in the BBQ and bake until the crust is golden brown and the filling is bubbling. This will take between 30 and 45 minutes. Check regularly and turn the skillet a few times to ensure even browning. If the crust is overcooked and browning too much before the filling is bubbling, cover the pie with aluminum foil.
And then, and this is very important, be patient until the pie has cooled COMPLETELY. If you cut it too early, the filling will leak out. This can also be an advantage if you're eating the pie for dessert. Cut it while it's still slightly warm and enjoy the Blueberry Pie with some vanilla ice cream for dessert.