Ingredients
Dough for single-crust pie4 ounces cream cheese, softened1/2 cup confectioners’ sugar1/2 cup heavy whipping cream, whipped2/3 cup sugar1/4 cup cornstarch1/2 cup water1/4 cup lemon juice3 cups fresh or frozen blueberries
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in whipped cream. Spread into pie shell.
In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.
