Ingredients
- Crust:
- Pie crust to double 9-inch pie
- Milk or cream
- Sugar
- Filling:
- 3/4 cup sugar plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 3 cups fresh blueberries, divided
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Cheese Layer:
- 3 ounces cream cheese, softened
- 2 tablespoons sugar
- 1/4 cup sour cream
- 1/2 teaspoon grated lemon peel
- Decorations:
- Baked flour cutouts
- 7 blueberries
Preparation
Step 1
Preheat oven to 425 degrees.
Press 2/3 of pie crust dough between hands fo form 5-6 inch "pancake". Form remaining dough into smaller pancake. Roll and press larger pancake into 9-inch pie plate. Flute edge. Bake for 10-12 minutes and cook completely.
Roll remaining dough to 1/8-inch thickness. Cutout sever 2-inch flours using cookie cutter. Cut 1/4-inch hole in center of each. Set aside. Brush pie crust with milk. Sprinkle with sugar. Bake crust at 45 degrees for 7 to 10 minutes or until lightly browned. Cool completely.
For Filling:
Combine 3/4 cup sugar plus 2 tablespoons sugar, cornstarch and salt in medium saucepan. Add lemon juice and 1 1/2 cups blueberries. Cook and stir on medium heat until mixture comes to a boil. Simmer, stirring often until thickend. Remove from heat. Stir in butter. Cool to room temperature. Fold in remaining 1 1/2 cups blueberries.
For Cheese layer:
Combine cream cheese, 2 tablespoons sugar, sour cream and lemon peel in small bowl. Beat at medium speed of electric mixer until smooth. Spreadon bottom of bake dpie crust. Spoon filling over cheese layer.
For decorations, plac eone flour cutout in cente ro pie and remaining 6 cutouts around edge of filling. Place one blueberry in center of each flour. Refrigerate.