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The 1785 Inn's Fresh Blueberry Pie

by in Apr 2004
The 1785 Inn’s Fresh Blueberry Pie
4 votes, 4.75 avg. rating (91% score)
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Yield: 8 servings

From the 1785 Inn & Restaurant, North Conway, NH

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  • 1 9-inch piecrust (see recipe)
  • 1 (8-ounce) package cream cheese, room temperature
  • 3 cups fresh (not frozen) blueberries
  • Blueberry sauce (see recipe)
  • Garnish: fresh whipped cream
  • Piecrust:
  • 1-1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 3 to 4 tablespoons cold water


Preheat oven to 425 degrees. In a bowl, mix flour and salt and cut in shortening with a fork or two knives. Combine lightly, until the mixture resembles course crumbs. Sprinkle cold water over the mixture, 1 tablespoon at a time, and mix lightly with a fork. Use only enough water so pastry will hold together when pressed into a ball.

Roll dough on floured surface, until it is 2 inches larger than a 9-inch pie plate. Fit the dough loosely but firmly into the pie pan. Crimp the edges, pierce the bottom surface with a fork, and bake 14 to 18 minutes. Remove from oven when the crust is golden brown. Cool completely.

Blueberry sauce:


  • 1 cup fresh or frozen blueberries
  • 1 cup sugar
  • 1 cup water
  • 1/4 cup flour


In a pan, combine blueberries, sugar, and 3/4 cup water. Cook until boiling and blueberries pop open. Mix together flour, and remaining 1/4 cup water and drizzle into hot mixture. Cook and stir 2 to 3 minutes longer, until sauce thickens.

To put the pie together, spread thin layer of cream cheese over bottom of cooked piecrust. Spread half the blueberries over the cream cheese. Top with one-third to one-half of the Blueberry sauce. Add the rest of the blueberries and top with the remaining sauce. Refrigerate at least 1 hour, slice, and serve. Garnish individual slices with fresh whipped cream.
Updated Wednesday, March 3rd, 2004

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One Response to The 1785 Inn’s Fresh Blueberry Pie

  1. Keineth Webber August 12, 2013 at 10:30 pm #

    I’ve stayed at the 1785 Inn and had their very fresh blueberry pie!!! All I can say is the VERY BEST I’ve ever had. They use berries picked that day from their own bushes. Worth the travel to visit and taste. Also their wait staff is wonderful, a very dedicated group which is rare in todays world.

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