Blueberry Dream Pie
- Cheese filling:
- Pastry for double crust pie (9 inch)
- 4 oz. reduced-fat cream cheese
- 1/2 cup confectioners' sugar
- 1 Tbsp. lemon juice
- 1 egg yolk
- Blueberry filling:
- 1/2 cup plus 1 Tbsp. sugar, divided
- 2 Tbsp. all-purpose flour
- 1 Tbsp. cornstarch
- 1/4 cup cold water
- 6 cups fresh or frozen blueberries, divided
- 2 Tbsp. lemon juice
- 1 Tbsp. minced fresh mint or 1 tsp. dried mint
- 1 egg white, beaten
Preparation time 40mins
Cooking time 75mins
Line a 9 inch deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 8 mins. Remove foil; bake 5 mins. longer. Cool on wire rack. Reduce heat to 375.
In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 mins. or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.
Bake at 375 for 35-40 mins. or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 mins. to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.