For the Streusel:

• ½ cup (40 g) quick oats
• ½ cup (100 g) brown sugar
• ¼ cup (30 g) all-purpose flour
• ½ tsp cinnamon
• ¼ cup (57 g) butter, softened

For the Cream Cheese Layer:

• 8 oz (228 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 large egg

For the Pie Crust:

• 1 ½ cups (180 g) all-purpose flour
• ½ tsp salt
• ½ cup (113 g) Crisco butter flavored shortening, chilled
• 1 large egg, whisked
• 2 ½ Tbsp COLD water
• ½ Tbsp white vinegar

For the Blueberry Layer: (or one 21oz can blueberry pie filling)

• 3 cups (420 g) frozen blueberries
• ½ cup (100 g) sugar
• ¼ cup (40 g) cornstarch

1. Prepare Streusel: In a medium bowl, combine quick oats, brown sugar, all-purpose flour, and cinnamon. Add the softened butter and use a fork or your fingertips to mix until pea-sized crumbs form. Set aside.

2. Prepare Cream Cheese Layer: In another bowl, place the softened cream cheese, granulated sugar, and 1 tablespoon of all-purpose flour. Using a hand mixer, cream together for about 1 minute until the mixture is smooth and lump-free. Scrape down the sides of the bowl. Add the large egg and vanilla extract, then mix until just incorporated. Be careful not to overmix. Set aside.

3. Prepare Pie Crust: In a large bowl, whisk together the flour and salt. Cut in the chilled Crisco butter-flavored shortening using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces of shortening remaining. In a separate small bowl, whisk the egg and add it to the flour mixture. Add the COLD water and white vinegar. Mix everything together with your hands until a cohesive dough ball forms. Do not overmix. Lightly dust your working surface with flour and roll out the pie dough into a circle approximately ¼-inch thick. Carefully transfer the rolled-out crust into a deep 9-inch pie dish. Trim any excess dough with a knife against the edge of the pie dish. Crimp the edges of the pie crust decoratively.

4. Spread the prepared cream cheese mixture evenly over the bottom of the pie crust. If your kitchen is warm, you can place the pie dish in the refrigerator or freezer for a few minutes to keep the crust chilled while you prepare the next layer.

5. For the Blueberry Layer: In a large bowl, combine the frozen blueberries with sugar and cornstarch. Toss gently to coat all the berries. Then, carefully spoon the blueberries over the cream cheese layer in the pie crust, ensuring the cornstarch-sugar mixture is distributed as evenly as possible. OPTIONAL TIP for juicier filling: For a slightly thawed and juicier berry layer, microwave the blueberry mixture. Heat in the microwave for 60 seconds, then stir gently. Repeat this process 2-3 more times, carefully folding the berries as they begin to thaw and release their juices. The berries won’t be completely thawed, but this step helps to dissolve the cornstarch and sugar, creating a better consistency in the baked pie. Spoon this slightly warmed mixture evenly over the cheesecake layer.

6. Generously sprinkle the prepared streusel topping over the blueberry layer.

7. Preheat your oven to 350 degrees Fahrenheit (175°C). Place the pie on a baking sheet to catch any potential spills, especially if your pie dish is not extra deep. Bake for 1 hour and 15 minutes, or until the blueberry filling is bubbling vigorously in the center, and the crust and streusel topping are beautifully browned. If you notice the crust or streusel browning too quickly before the filling is fully cooked, loosely cover the pie with aluminum foil and continue baking. (Check at the 1-hour mark.) Once baked, allow the pie to cool completely to room temperature before covering with plastic wrap and storing in the refrigerator. Chilling is essential for the layers to set properly, resulting in clean slices.

* Blueberry Options: While I highly recommend using frozen blueberries for their fresh flavor and ease of use, you can substitute with one 21oz can of prepared blueberry pie filling if desired. If using canned filling, please note that the bake time may be slightly less. Begin checking the pie around the 1-hour mark to prevent over-baking.

* The Importance of a Clear Pie Dish: For optimal results, I strongly suggest baking this pie in a clear glass pie dish. This allows you to visually monitor the bottom crust, ensuring it bakes through and achieves that perfect golden-brown crispness, avoiding a soggy bottom. A well-baked crust is key to a truly exceptional pie.

* Room Temperature Ingredients: Ensure your cream cheese and butter for the streusel are at room temperature. This makes them much easier to blend, resulting in a smoother cheesecake layer and perfectly crumbly streusel.

* Don’t Rush the Cooling: Allowing the pie to cool completely and chill in the refrigerator is crucial. This step helps the cream cheese layer and blueberry filling set, making it much easier to slice and serve beautiful, intact pieces. Patience is a virtue in pie making!

* Serving Suggestions: This Blueberry Cream Pie is divine on its own, but it also pairs wonderfully with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a warm cup of coffee for an ultimate dessert experience.