Easy Glazed Blueberry Pie
|Cream cheese||3 Ounce (1 Package)|
|9 inch baked pastry shell||1 , baked|
|Fresh blueberries||4 Cup (64 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
Soften cream cheese; spread in bottom of cooled pastry shell.
Fill shell with 3 cups of the blueberries.
To remaining 7 cup blue berries, add water; bring just to boiling and simmer 2 minutes.
Strain, reserving juice (about 1/2 cup).
Combine sugar and cornstarch; gradually add reserved juice.
Cook, stirring constantly, till thick and clear.
Cool slightly; add lemon juice.
Pour over berries in pastry shell.