Well, not a pie, but your blueberry mascarpone tart, but you get the idea. I made this on Friday and we were all very pleased by its simple goodness. A perfect summer dessert. I'll be making this one over and over. Another thing I think I'll do sometime is make the filling and swirl it with varied berries for parfaits, when I don't feel like bothering with the crust or want a "spoon dessert".
Thanks again for posting the recipe! Here it is, if anyone else is interested (all notes are Jen's).
Jen's Blueberry Mascarpone Tart
1 10-inch sweet tart crust (shortbread crust...I use either Barefoot Contessa tart crust (it is in the recipe for Raspberry Tart in the first cookbook) or Martha Stewart Sugar Crust (In the light green compilation book).
8 ounces Marscapone cheese (or sub cream cheese if the budgest is tight)
1/4 cup half and half
1/4 cup sugar
Zest of one lemon
Juice of half a lemon
1 pint blueberries
Beat together ingredients from cheese through lemon juice...takes about 5 or 6 minutes to get smooth, thick, and creamy.
Spread into cooled tart shell
Painstakingly arrange washed, dried blueberries in concentric circles, or skatter by handfuls and claim a postmodern aesthetic.
Serves 12 (although I have seen 4 people polish it off)