Glazed Blueberry Pie
|Cream cheese||3 Ounce|
|Baked 9 inch pastry shell||1|
|Fresh blueberries||3 Cup (48 tbs)|
|Fresh blueberries||1 Cup (16 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 pie shell.
Fill with 3 cups berries.
Combine 1 cup blueberries and the water; bring just to boiling, reduce heat, 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.
Trim with pastry daisies.
Serve with whipped cream.
Cut daisies from pastry scraps; bake in very hot oven (450Â°) 3 to 4 minutes.