Blueberry Dream Pie
This Blueberry Dream pie has a whipped cream cheese layer underneath a luscious blueberry filling. Four whole cups of plump fresh berries are covered with a fresh cooked blueberry mixture for a "best ever" blueberry pie.
CHEESE FILLING:
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1 egg yolk
BLUEBERRY FILLING:
1/2 cup plus 1 tablespoon sugar, divided
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 cup cold water
6 cups fresh or frozen blueberries, divided
2 tablespoons lemon juice
1 tablespoon minced fresh mint or 1 teaspoon dried mint
1 egg white, beaten
• Line a 9-in. 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 minutes. Remove foil; bake 5 minutes longer. Cool on a 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 minutes 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 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
