Glazed Blueberry Pie
|Single crust pie pastry||1|
|Pastry||1 (For Single Crust Pie)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Blueberries||4 Cup (64 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Unsweetened whipped cream||1 Tablespoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Meanwhile, cut daisy-shapes from pastry trimmings.
Bake cutouts on baking sheet in 450° oven about 3 minutes or till golden.
Set aside to cool.
Spread cream cheese in bottom of cooled pastry shell.
Spread 3 cups of the blue berries atop cream cheese.
In saucepan combine remaining 1 cup blueberries and the water; bring just to boiling.
Reduce heat; simmer berries 2 minutes.
Sieve cooked mixture (it should yield 1/2 to 2/3 cup).
Combine sugar and cornstarch; gradually stir in sieved blue berry mixture.
Cook, stirring constantly, till thickened and bubbly.
Cool slightly; stir in lemon juice.
Pour over blueberries in pie shell.
Arrange cutouts atop.
Garnish with whipped cream.