Blueberry Cream Cheese Pie with Sesame Shortbread Crust

Texas blueberries have been absolutely delicious this year. I’ve been so inspired by their beauty and flavor, I had to share my Blueberry Cream Cheese Pie with Sesame Seed Crust in this month’s edition of fyi50+!

The buttery sesame seed crust adds a depth of nutty flavor to the whipped cream cheese filling covered with unctuous blueberry topping. It sounds challenging, but the recipe is super easy to make. This pie is the perfect complement to any holiday table.

Serve with a tall glass of ice-cold Prosecco or an after-dinner shot of espresso spiked with Amaretto liquor.

Blueberry Cream Cheese Pie with Sesame Shortbread Crust

Recipe by Rebecka Evans


Sesame Shortbread Pie Crust

  • 2 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 6 tablespoons butter, chilled and cut into cubes
  • ¾ cup shortening, chilled and cut into cubes
  • ¼ teaspoon salt
  • ½ cup ice water
  • 2 tablespoons mixed color sesame seeds (set aside)


Cream Cheese Filling

  • 12 ounces cream cheese, room temperature
  • ¾ cup powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream


Blueberry Topping

  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 12 ounces (about 2 ½ cups) fresh blueberries


Egg Wash

  • 1 large egg
  • 1 tablespoon water



Pie Crust

1. Place flour, sugar, and salt into the bowl of a food processor. Pulse twice to combine dry ingredients. Add butter and shortening. Pulse to incorporate until mixture resembles coarse cornmeal.

2. Add water, one tablespoon at a time, until dough begins to come together in lumps. It should hold together but not be sticky.

3. Place the dough on a lightly floured surface. Knead a few times to disperse the butter and shortening. Separate the dough into two equal balls and place in plastic wrap. Refrigerate dough for at least two hours.

4. Roll one of the dough balls into a circle. Place in a 9-inch pie dish, cut off any excess overlapping dough, and crimp edges. Using the tines of a fork, dock the bottom and sides of the raw pie crust to make holes for ventilation.

5. Mix egg wash. Brush thin layer of egg wash over the crimped edges of the pie.

6. Sprinkle the pie edges with mixed sesame seeds.

7. Cut a 14-inch piece of parchment paper and crumple into a ball. Unfold the ball and place inside the pie. Fill the parchment with dry beans to blind-bake the pie crust.

8. Blind-bake the pie crust at 350F for 20 minutes. Remove parchment paper (with the beans) and finish cooking for 12-15 minutes, or until golden brown. Allow the crust to cool completely before assembling the pie.



1. In a large bowl with an electric mixer, beat room temperature cream cheese, ½-cup powdered sugar, and vanilla until light and fluffy (about four minutes).

2. In another bowl, whip the heavy cream and ¼-cup powdered sugar until stiff peaks form. Fold the whipped cream into the cheese mixture.

3. Refrigerate until ready to build the pie.



1. In a medium saucepan, whisk the sugar and cornstarch together. Add the lemon juice and blueberries.

2. Stir over medium heat and bring to a boil; cook and stir until very thick, then remove from heat.

3. Refrigerate until ready to build the pie.



1. As soon as the ingredients are cool enough, spread the cream cheese filling evenly over the bottom of the pie.

2. Dollop the blueberry mixture on top of the cream cheese layer. Smooth with an offset spatula.

3. Cover with plastic wrap and chill for 4 hours or overnight.

4. Serve with additional whipped cream and enjoy!


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