- 1 refrigerated crust for a 9-inch pie
- 1/2 (8 ounce) package cream cheese
- 2 1/2 cups fresh blueberries
- 3 tablespoons cornstarch
- 1 cup cold water
- 2 1/2 cups fresh blueberries
- 1 cup white sugar
- 1 pinch lemon zest
- Preheat oven to 350 degrees F (175 degrees C).
- Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
- Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
- Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
- Spread softened cream cheese in the bottom of cooled crust.
- Layer 2 1/2 cups blueberries over the cream cheese.
- Whisk cornstarch and cold water in a small bowl until dissolved.
- Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
- Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
- Cool pie in refrigerator until set, at least 1 hour.
04/14/2018
recipepes.com
Patsy's Half-Baked Blueberry Pie, recipe
PT15M
PT1H
5
455 calories
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