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