Blue Ribbon Blueberries and Cream Tart
Thinking Outside the Pie Plate with Wick’s Pie Crusts-A Sweet Challenge Worth Taking
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When I was invited to participate in the Wick’s Blogger Recipe Challenge, I knew I wanted to create something that celebrated everything I love about baking—simple ingredients, beautiful presentation, and unforgettable flavor. Wick’s Pie Crusts have been a trusted shortcut for home bakers for years, but I wanted to see just how far I could take them beyond a traditional pie.
The result? My stunning Blue Ribbon Blueberry Cream Tart, layered with a luscious cream filling, a fresh blueberry topping, and a buttery oat crumble made with both oats and pieces of Wick’s Pie Crust.
It’s a dessert that’s elegant enough for a special occasion but easy enough for a weekend treat.
Starting with a Great Foundation
Every great dessert starts with a great crust, and that’s exactly what makes Wick’s Pie Crusts such a wonderful ingredient to work with. They’re buttery, flaky, and dependable every single time. Instead of spending time mixing and rolling dough from scratch, I could focus on creating flavors and textures that would make this tart truly special.
The crust bakes up beautifully, providing the perfect crisp and tender base for the creamy filling and juicy berry topping.
Thinking Outside the Pie Plate
One of my favorite parts of recipe development is finding creative ways to use familiar ingredients. Rather than using Wick’s Pie Crust solely as the tart shell, I decided to incorporate the leftover dough scraps into the crumble topping.
The pie dough pieces bake alongside oats, brown sugar, and butter to create a golden, crunchy topping that adds incredible texture and flavor. It’s a simple idea, but one that transforms every bite into something memorable. I love recipes that reduce waste while adding something extra special, and this crumble does exactly that.
Creamy, Dreamy, and Full of Flavor
The filling is where this tart becomes truly irresistible. Creamy cottage cheese, sour cream, vanilla, and whipped cream combine to create a silky, cheesecake-inspired layer that’s light, rich, and perfectly balanced.
The subtle tanginess of the filling complements the sweetness of the berries while allowing the fresh fruit flavor to shine.
Every forkful delivers the perfect balance of creamy and fruity goodness.
Blue Ribbon Blueberries and Cream Tart
Equipment
- (Removable Bottom Tart Pan)
Ingredients
Crust
- 2 8” dough circles
- 1 6” dough circle
Cream Filling
- 1 cups cottage cheese full-fat works best for creamy texture
- ½ cup sour cream
- ⅓ cup granulated sugar or maple syrup
- 1 teaspoon vanilla or lemon
- 1 3.4 oz box instant lemon pudding mix
- 1 cup whipped cream whipped to stiff peaks
Fresh Berry Filling
- ¼ cup granulated sugar
- 3 tablespoon fresh lemon juice
- 2 teaspoon lemon zest
- 2 tablespoon cornstarch
- ⅓ cup cold water
- 24 oz blueberries 3 cups blueberries
- 1 cup blackberries
- ¼ cup blackberry jam
- 1 teaspoon vanilla
Oat & Wicks Crust Topping
- 1 cup oats
- Remaining scraps Wicks pie dough
- ⅓ cup brown sugar
- 3 tablespoon butter
- ¼ teaspoon salt
- 1 tablespoon flour
Instructions
Creating the Tart Shell with Wick’s Pie Crust
- Preheat the oven according to the tart shell baking instructions.Remove one 8-inch Wick’s Pie Crust from the package and carefully place the dough into a removable-bottom tart pan, gently pressing it into the bottom and up the sides as far as it will comfortably reach without stretching.Using the second 8-inch Wick’s Pie Crust, cut a 6-inch circle from the center of the dough. Reserve the center circle for crumble. The remaining outer ring of dough will be used to create the sides of the tart shell.Place the dough ring around the inside edge of the tart pan, pressing it firmly against the existing crust. Gently pinch and seal the seams where the two pieces meet, creating one continuous tart shell. Avoid stretching the dough, as this can cause shrinkage during baking.If small gaps or tears appear, simply patch them with any leftover scraps of pie dough. Press lightly with your fingertips to create a smooth, even surface. Trim any excess dough from the top edge and flute or smooth the rim as desired.
- Using a fork, prick the bottom of the crust several times to help prevent bubbling. Line the shell with parchment paper and fill with pie weights or dried beans.Bake blind for 12 minutes. Carefully remove the parchment and weights, then return the crust to the oven and bake for an additional 5 minutes, or until lightly golden. Allow the tart shell to cool completely before filling.Tip: Don’t worry if your tart shell isn’t perfect. Wick’s buttery, flaky dough is very forgiving and patches beautifully, making it easy to create a professional-looking tart with minimal effort.
Cream Filling
- In a food processor, cream together, cottage cheese, sour cream, lemon juice, and zest. Add the pudding mixture and blend until smooth.
- In a large food processor, combine the cream cheese, cottage cheese, sour cream, sugar, and vanilla. Beat until smooth and creamy. Add pudding mix and blend till smooth.In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- The filling should be thicker than pudding, yet soft enough to spread easily into the tart shell. If the mixture becomes too thick, add fresh lemon juice, 1 teaspoon at a time, until the desired consistency is reached. The filling should hold its shape when sliced.Spread the filling evenly into the cooled tart shell and refrigerate until set before adding the berry topping.
Oat & Wicks Crust Topping
- Crumble the ingredients together with a pastry cutter or your hands until a coarse, sand-like consistency forms. Bake until golden at 375°F. Bake 12–20 minutes. Stir at 12 minutes, then every 4 minutes until golden.
Fresh Berry Filling
- In a medium saucepan, over medium heat, whisk together the granulated sugar and cornstarch until combined. Slowly whisk in the cold water, fresh lemon juice, and lemon zest until smooth. The mixture will thicken as it cooks. Add 2 cups of the blueberries and all of the blackberries to the saucepan. Cook over medium heat, stirring frequently, until the berries begin to soften and release their juices, about 5 to 7 minutes. Don't overcook... we are trying to keep the berries' shape intact.
- Stir in the blackberry jam and vanilla extract. Continue cooking, stirring constantly, until the mixture thickens and becomes glossy, about 2 to 3 minutes.Remove from the heat and gently fold in the remaining 1 cup fresh blueberries. This gives the filling a beautiful combination of cooked berries and fresh berry texture. Keep some blueberries and blackberries for garnish. Allow the filling to cool completely before spreading it over the chilled cream filling. Refrigerate the tart until fully set.
Tip: The berry filling should be thick enough to mound on a spoon and slowly fall off, not run like syrup. As it cools, it will continue to thicken and develop a rich, vibrant berry flavor.
Build the Tart
- Once the tart is fully set, add the cooled berries and spread the oat and Wick's crust topping evenly over the top. Garnish with more fresh berries and mint.
Nutrition
A Celebration of Fresh Blueberries
Fresh blueberries are the star of the show. Brightened with fresh lemon juice and zest, plus a hidden ingredient that bumps the flavor up... blackberry jam and a few fresh blackberries. They’re cooked just enough to create a glossy filling while still maintaining their beautiful texture.
A touch of blackberry jam deepens the berry flavor and gives the filling a gorgeous jewel-toned color that makes this tart as stunning as it is delicious. It’s summer in every bite.
The Magic of Texture
One of the things I love most about this dessert is the contrast of textures.
You have:
● A flaky Wick’s crust
● A smooth, creamy filling
● Juicy fresh berries
● A buttery oat crumble topping
Each layer brings something different to the table, creating a dessert that’s exciting from the first bite to the last.
Why I Love the Wick’s Blogger Recipe Challenge
Challenges like this push me to think creatively and step outside my comfort zone. It’s not just about creating a recipe—it’s about finding new ways to use familiar products and sharing those ideas with fellow bakers.
Wick’s Pie Crusts gave me the perfect canvas for experimentation, allowing me to create a dessert that’s both approachable and impressive.
Whether you’re an experienced baker or someone who simply loves a good shortcut that doesn’t sacrifice quality, Wick’s makes it easy to create desserts that look and taste like they came from a bakery.
Final Thoughts
This Blue Ribbon Cream Dream Tart proves that sometimes the best recipes come from thinking outside the box—or in this case, outside the pie plate.
With a flaky Wick’s crust, creamy filling, vibrant berries, and a crunchy crumble topping made from leftover pie dough, this tart is a celebration of creativity, flavor, and making the most of every ingredient.
I can’t wait to see what the other talented bloggers create for this challenge, but for now, I’ll be enjoying another slice of this berry-filled beauty. Because life is simply sweeter with pie crust, blueberries, and a little imagination.
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