Bear Chaser Blueberry Pie

By akselden

Ingredients

• Baked Piecrust (recipe follows)
• 2 tablespoons cornstarch
• 2 tablespoons whipping cream
• 3 cups fresh blueberries
• 1/2 cup sugar
• 1/4 cup pineapple juice
• 1/2 of an 8-ounce package cream cheese
• 2 tablespoons sugar
• 1 tablespoon pineapple juice
• Whipped Cream (optional)

Preparation

Step 1

1. Prepare baked Piecrust; set aside.
2. For blueberry filling: In a small bowl, stir together cornstarch and whipping cream (mixture will be thick, like a paste). Set aside.
3. In a medium saucepan, bring blueberries, the 1/2 cup sugar and the 1/4 cup pineapple juice to boiling over medium
heat; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Stir in whipping cream mixture. Cook and stir
over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Transfer mixture to a medium bowl. Cover surface with plastic wrap and cool without stirring for 1 hour.
4. For cream cheese filling: In a small mixing bowl, beat cream cheese, the 2 tablespoons sugar and the 1 tablespoon pineapple juice with an electric mixer on medium speed till combined.
5. Spread cream cheese filling in the baked pastry shell. Pour blueberry filling over cream cheese. Cover and chill 6 to 24 hours before serving. Top each serving with some whipped cream, if you like. Makes 8 servings.

Baked Pie Crust:In bowl, mix 1 1/4 .cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening till pieces are pea-size, Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time (total of 4 to 5 tablespoons), till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough. Roll from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond
edge of plate. Fold under extra pastry Crimp edge (don't prick pastry). Line pastry with a double thickness foil.
Bake in a 450°F oven 8 minutes. Remove foil. Bake 5-6 minutes more or till crust is golden. Cool on wire rack.