Glazed Blueberry Pie 1 pk (3 oz) cream cheese
1 9-inch baked pastry shell
4 c Fresh blueberries
1/2 c Water
3/4 c Sugar
2 tb Cornstarch
2 tb Lemon juice
Soften cream cheese; spread in bottom of cooled pie shell. Fill with
3 c. berries. Combine 1 c. berries and the water; bring just to
boiling, reduce heat, and simmer for 2 min. Strain, reserving juice
(about 1/2 c.). Combine sugar and cornstarch; gradually add juice.
Cook, stirring constantly, till thick and clear. Cool slightly; add
lemon juice. Pour over berries in pastry shell. Chill. Serve with
whipped cream.
Glazed Blueberry Pie printer friendly version located here.
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