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Houston, TX
Just your atypical hispanic male living in the big city

Monday, May 28, 2012

Blueberry Pastry

It's Memorial Day weekend and today is a day in which we appreciate all those who have fought for our country. I have a couple of my family members who were in the service, so want to share a recipe that is American as Apple...or Blueberry...Pie.

For this recipe, I am introducing another rather simple recipe my grandmother made me learn. Our family used to make this recipe and we called it a fattening dessert (will be another post sometime soon). Of course, like many of the recipes, I have tweaked this to something totally new. It's also great to have a little help....from the hairy children.

 Bella and Brodie licking the cream cheese off the beater

1 stick salted butter
1 cup flour
1 cup chopped nuts (pecans or walnuts, preferably)
1 tbsp sugar
2 pkgs cream cheese
1 cup powdered sugar
1 tsp vanilla extract
1 16 oz can blueberry

Start by preheating your oven to 350 degrees.

While the oven is preheating, place the cold butter into a large bowl. Add the flour and sugar to the bowl.


If you don't use pre-cut nuts, like I do, start to finely chop the nuts. My grandmother used pecans because that is what we normally used all the time since they were readily available (she had her own pecan tree). I am using walnuts since I didn't have pecans readily available and these were in my freezer. Nuts do keep well in the freezer as long as you keep them firmly sealed. Add half of what you chopped into the butter/flour mixture.


With a pastry cutter, start to crumble the butter assuring that the flour is mixed well forming into a ball. Add the rest of the nuts to the flour mixture as well. You might notice that the mixture needs a little more flour. Add a little at a time until it forms a clean round ball.

I am using a spring form pan as I am only making a bottom crust. Press the ball into the baking dish to the bottom of the pan. Keep in mind, if you are making a larger dish or you want to cover the sides of the pan, then you will need to double the recipe.

After you have placed the pan into the oven, check the oven in about 5 minutes. You might notice that the pie crust has shrunk some, so you might need to extend it towards the edge of the baking dish. Place back into the oven and allow to continue to cook until golden brown (for about 10 to 15 minutes). Take out of the oven and allow to cool. I used a cooling rack in order for it to totally cool.

While the pie crust is cooling, get another bowl and place the cream cheese and powdered sugar.With a hand mixer, blend the cream cheese with the powdered sugar.


Once the crust is fully cooled, add the cream cheese mixture to the crust. Make sure that it is evenly spread throughout the pie crust.

Now that you have the cream cheese layer set, add the blueberry filling to the dessert. As with my grandmother's fattening dessert, you can actually place other types of fillings. Like I said, it is a rather simple dessert that anyone can do.


Notice that I have now taken out of the spring form pan and it is finally set. If you like, add cool whip, rediwhip or other such toppings. I personally enjoy this simple dessert with no additional frills. Hope you enjoy this recipe and try it for yourself.


  1. Mmmmmm...this tart looks marvelous! Popping over from JW's blog to say hello :)

    PS...loved the strawberry tart, too.

    1. Thank you so very much for the feedback! Great to see people appreciate the blog! :)