Prep Time::15 mins
Cook Time::20 mins
Additional Time:: 1 hr
Total Time:: 1 hr 35 mins
Servings::8
Yield::8 servings
Ingredients
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1 refrigerated crust for a 9-inch pie
½ (8 ounce) package cream cheese
2 ½ cups fresh blueberries
3 tablespoons cornstarch
1 cup cold water
2 ½ cups fresh blueberries
1 cup white sugar
1 pinch lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
Spread softened cream cheese in the bottom of cooled crust.
Layer 2 1/2 cups blueberries over the cream cheese.
Whisk cornstarch and cold water in a small bowl until dissolved.
Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
Cool pie in refrigerator until set, at least 1 hour.
Cook's note:
With strawberries and whipped cream it makes a beautiful red, white and blue dessert for Independence Day, which is coincidentally when both fruits are in season.