Recipe - Glazed Blueberry Pie

1 pack (3 oz) cream cheese
1 9inch baked pastry shell
4 cup Fresh blueberries
One half cup Water
Three fourths cup Sugar
2 tablespoon Cornstarch
2 tablespoon Lemon juice

Soften cream cheese; spread in bottom of cooled pie shell. Fill with 3 c.
berries. Combine 1 c. berries and the water; bring just to boiling, reduce
heat, and simmer for 2 min. Strain, reserving juice (about One half c.). Combine
sugar and cornstarch; gradually add juice. Cook, stirring constantly, till
thick and clear. Cool slightly; add lemon juice. Pour over berries in
pastry shell. Chill. Serve with whipped cream.

Posted to EATL Digest by Shawn Zehnder Lea slea@HIGHTOWERSERVICES.COM
on Dec 5, 1997