Blueberry Pie

Directions

Make one day ahead – Crème Fraiche: Whisk heavy cream and sour cream together in a small nonreactive bowl until smooth. Cover with double thickness of cheesecloth, set in a cool draft-free spot and let stand for 12 hours or overnight. Remove cheesecloth and whisk mixture until smooth. Store in a jar with a tight lid in refrigerator for up to one week.

-Preheat oven to 425 degrees. Sprinkle work surface with powdered sugar. Roll piecrust into an 11 inch circle on prepared surface. Fit piecrust sugar side down into a 9 inch pie plate; fold edges under and crimp. Prick bottom and sides with a fork. Bake 10 minutes or until golden. Cool completely on a wire rack.

-Beat cream cheese and sour cream at medium speed with a mixer until smooth. Add ½ cup sugar, lemon zest and juice; beat until smooth and fluffy. Spoon mixture into the cooled pie crust, cover and refrigerate until ready to assemble.

-Process 1 ½ cups of blueberries in a blender or food processor until smooth, an press through a wire-mesh strainer into a 3 qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in 1 cup sugar into juice in pan. Whisk together cornstarch and ¼ cup water; gradually whisk cornstarch mixture into blueberry mixture. Bring to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Cool 15 minutes.

-Toss together blueberry mixture and 8 cups of blueberries gently in a large bowl until coated. Cover and chill 3 hours or until cold.

-Once the blueberry mixture has been chilled, spoon it on top of the pie crust that has already been filled with the cream cheese mixture and top with a few dollops of Cream Fraiche.