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Perfect Blueberry Pie
Description Ingredients:
Cream Cheese Pie Crust
8 Tablespoons unsalted butter, cold
8 Tablespoons cream cheese, cold
2 and 1/2 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
1 teaspoon vanilla sugar
2-3 Tablespoon ice water
1 1/2 teaspoons vinegar

Blueberry Filling:
4 cups fresh blueberries, picked over and stems discarded, rinsed
1 packages (12 ounces each) frozen unsweetened blueberries
1 teaspoon ground cinnamon
1 cup sugar
1/2 teaspoon salt
1/4 cup potato starch
1 lemon, juice and zest
1 Tablespoon unsalted butter, cut into small pieces
Egg wash:
1 egg white, beaten
1 Tablespoon sugar

Cut the butter and cream cheese into small pieces. Place the flour, salt, baking powder, vanilla sugar mixture in a food processor with the metal blade and process for a few seconds to combine. Add the butter and the cream cheese to the flour. Pulse for about 2 minutes or until the mixture resembles coarse meal. With the machine running add the water and vinegar. Pulse the machine until the mixture holds together. Remove from the machine and smear dough on a cutting board to form. Gather the dough with a bench scraper and flatten into a disk, wrap dough in plastic and refrigerate for 30 minutes. Divide the dough in two. On a floured pastry cloth or silk pat roll the bottom crust 1/8-inch thick and 12 inches in diameter. Transfer it to a 9-inch pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for 30 minutes. Roll out the top crust large enough to cut a 12-inch circle and chill for 30 minutes Purée 1 cup of the blueberries in a food processor fitted with the metal blade, set aside. Whisking constantly, bring the sugar, salt, starch and lemon juice to a very thick paste over medium-low heat in a large saucepan. As mixture thickens and starts to stick to pan bottom, whisk in blueberry purée and lemon zest and bring to a simmer. Pour thickener over fresh blueberries and stir to combine. Add cinnamon. Pour the cool blueberry filling into bottom pie shell and dot with the butter. Moisten the border of the bottom crust by brushing it lightly with egg wash and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers. Brush pie with egg wash. Preheat the oven and a baking stone at 425 degrees at least 20 minutes before baking. Set pie directly on the baking stone lined with inverted cookie sheet to catch any juices. Lower the heat to 375 degrees. Bake for 55 minutes or until the juices bubble through the slashes. After 30 minutes, protect the edges from over browning by covering them with a foil ring. Cool the pie on a rack for at least 2 hours before cutting. Serve warm or at room temperature with whipped cream or ice cream.


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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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