True Blueberry Pie 3/4 cup sugar
1/4 teaspoon cinnamon
salt to taste
1/2 cup cold water
4 cups blueberries -- divided
2 tablespoons butter
1 tablespoon lemon rind
4 ounces cream cheese -- softened
2 tablespoons cream or half-and-half
1 baked 9" pie shell
whipped cream
Combine sugar, cinnamon, salt, cornstarch and 1/2 c. water in a saucepan;
mix well. Add 2 c. of the blueberries. Bring to a boil. Simmer, stirring
gently, until thickened. Cook for 5 min. longer, stirring constantly.
Remove from heat; stir in butter and lemon rind. Combine cream cheese and
cream in a bowl; blend until smooth. spread cream cheese mixture over
bottom of pie shell. then spread remaining 2 c. blueberries over top of
cream cheese mixture. Spread thickened buleberry mixture over top. chill
until set. Top with whipped cream. True Blueberry Pie printer friendly version located here.
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