To make a Paula Deen blueberry pie, follow one of her two recipes: the blueberry cream pie or the blueberry tart. Her sons offer a recipe for a more traditional lattice-top blueberry pie, but Paula Deen herself does not.
For Paula Deen's blueberry cream pie, first press 3/4 cup of chopped pecans or walnuts into a fresh or thawed pie crust. Bake the crust according to the package instructions and allow it to cool. Mix 6 ounces of room temperature cream cheese with 1/4 cup granulated sugar. In a separate bowl, beat 1 cup heavy cream with 1 cup confectioner's sugar until stiff peaks form.
Fold the whipped cream into the cream cheese and spoon into the cooled pie crust. Top the pie with a 21 ounce can of blueberry pie filling, and refrigerate the pie until chilled.
To make her blueberry tart, combine 1/2 cup chopped nuts, 1/2 cup powdered sugar, 1 1/2 cups flour and 3/4 cup butter in a food processor and process until the ingredients form a ball of dough. Press the dough into a 12-inch tart pan and bake for 10 to 12 minutes. Remove the crust from the oven when it is lightly browned.
The remainder of the tart recipe is identical to the blueberry cream pie recipe. The difference between the two is the type of crust and the shape of the finished product. Proceed with the blueberry cream pie recipe from mixing the cream cheese and granulated sugar onward.