Blueberry and Cream Parfait Pie Cups: Layered Dessert Recipe

Pie Crust

• ½ cup (96 g) butter flavored Crisco
• ½ tsp salt
• 1 ½ cups (180 g) all-purpose flour
• ½ whisked egg
• 2 ½ Tbsp ICE cold water
• ½ Tbsp distilled white vinegar
• Cinnamon Sugarfor sprinkling on top

Blueberry Pie Filling

• 10 oz (283 g) frozen or fresh blueberries
• ¼ cup (50 g) granulated sugar
• 3 Tbsp cornstarch
• ¼-½ cup (59-118 ml) orange juice or water

Whipped Cream Cheese

• 8 oz (226 g) block-style cream cheese
• ½ cup (100 g) granulated sugar
• 1 cup (75 g) Cool Whip (or ½ cup (118ml) heavy cream + 2 Tbsp powdered sugar, whipped)

• For the pie crust: In a bowl, combine the flour and salt. Cut the Crisco into the flour with a pastry blender or fork until the mixture resembles coarse crumbs. Add the whisked egg, ice cold water, and distilled white vinegar. Work the dough into a ball, flatten it, double-wrap in plastic, and freeze for 10 minutes.
• Remove the crust from the freezer and roll it out on a floured surface to about ¼” thickness. Cut out star shapes for decoration and place the stars and remaining crust pieces on an ungreased baking sheet. Sprinkle with cinnamon sugar and bake at 425°F (218°C) for 6–8 minutes, or until golden. Let cool completely.
• Make the blueberry filling: In a small saucepan combine the granulated sugar and cornstarch, then stir over the blueberries. Cook over medium heat, stirring constantly, until the mixture bubbles, the berries burst, and the filling thickens. Add orange juice or water as needed to reach a spoon-coating consistency. Cool completely before assembling.
• Prepare the whipped cream cheese: In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese with the sugar until the sugar dissolves. Add the Cool Whip and whisk on high until the mixture is light and the whisk leaves ripples. Keep chilled until ready to assemble.
• To assemble: Break the cooled pie crust (except the stars) into crumbs. In clear 9-oz cups, layer the crumbs, whipped cream cheese, and blueberry filling, repeating layers and finishing with crumbs. Top each parfait with a star-shaped crust piece for decoration. Serve chilled and enjoy.

These parfaits can be made ahead and kept refrigerated for a few hours. If you prefer a lighter filling, substitute the Cool Whip option of whipped heavy cream and powdered sugar.