This recipe is long overdue and I feel bad for not sharing it sooner. Blueberry pies are probably more of a spring and summer thing and here I am posting this recipe at the very end of August. But you know it’s always warm somewhere, right? And when you like pies and mascarpone as much as I do every season is pie season. To make things easier this recipe uses frozen blueberries anyway!
I have a story that goes with this pie. The first time I mentioned it was almost two months ago. Years ago, one of my many student jobs included a job at a café/brunch place. I would make coffee, serve lunch, make sure the pies and bread were stored properly and I also had to wash the dishes and mop the floors. It wasn’t a very exciting job, but it wasn’t a bad one either. Looking at those pies daily and having a taste sometimes, I wanted to make something similar at home. And one of my favorites was this cottage cheese blueberry pie. Cottage cheese and blueberries are real best friends, I can guarantee that, and I’ve made this pie with that combo a few times over the years. But because I bake with cottage cheese way too much (see these rolls or pancakes), I decided to swap it with mascarpone. A few testing hours and months later I can now share this with you.