Blue Ribbon Blueberry Pie

Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie

Click on photo for recipe

Ingredients

  • 8 ounces cream cheese
  • 2 tablespoons milk
  • 1 teaspoon + 1 tablespoon lemon juice
  • 1 pastry shell (9 inches), baked
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 4 cups fresh or frozen blueberries, divided
  •  1/2 cup sugar

Directions

In a small bowl, beat the cream cheese, milk and 1 tsp lemon juice until smooth. Spread over the bottom of pastry shell.

In a large saucepan, combine the cornstarch, water and remaining 1 tble lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.

Stir in sugar. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. 

Yield: 8 servings.

2 Responses to “Blue Ribbon Blueberry Pie”

  1. April 27th: Enjoy National Blueberry Pie Day With a Yummy Slice and Sweet Advice « Sacchef's Blog Says:

    […] Blog Cooking tips and recipes for everyday life « April 26: National Pretzel Day Blue Ribbon Blueberry Pie […]

  2. April 27th: Enjoy National Blueberry Pie Day With a Yummy Slice and Sweet Advice | SacChef.com Says:

    […] click on photo for recipe […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: