Glazed blueberry pie

Yield: 1 Servings

Measure Ingredient
1 pack (3 oz) cream cheese
1 \N 9-inch baked pastry shell
4 cups Fresh blueberries
½ cup Water
¾ cup Sugar
2 tablespoons Cornstarch
2 tablespoons Lemon juice

Soften cream cheese; spread in bottom of cooled pie shell. Fill with 3 c.

berries. Combine 1 c. berries and the water; bring just to boiling, reduce heat, and simmer for 2 min. Strain, reserving juice (about ½ c.). Combine sugar and cornstarch; gradually add juice. Cook, stirring constantly, till thick and clear. Cool slightly; add lemon juice. Pour over berries in pastry shell. Chill. Serve with whipped cream.

Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Dec 5, 1997

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