Blueberry Strata Pie
|Single crust pie||1|
|Canned blueberries||15 Ounce (1 Can)|
|Canned crushed pineapple||8 1⁄2 Ounce (1 Can)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 14 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 1 0 to 12 minutes or till golden.
Cool on rack.
Drain blueberries and pineapple, reserving syrups.
Combine softened cream cheese, 3 tablespoons sugar, milk, and vanilla.
Reserve 2 tablespoons pineapple; stir remainder into cream cheese mixture.
Spread cream cheese mixture over bottom of cooled pastry shell; chill.
In saucepan combine the 1/4 cup sugar, cornstarch, and salt.
Combine reserved syrups; measure 1 1/4 cups syrup (discard remaining).
Stir syrup into cornstarch mixture.
Cook and stir till thickened and bubbly.
Stir in blueberries and lemon juice; cool.
Pour over chilled cream cheese layer; chill again.
Whip cream; spread over pie.
Garnish with reserved pineapple.
Cover; chill to store.