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Blueberry Cream Cheese Pie

July is National Blueberry Month
Yummy pie for 4th of July family gatherings.
Makes 8 servings

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Recipe ingredients

Pastry for single-crust pie
1 8-oz package cream-cheese, softened
½ c. sugar
¼ c. dairy sour cream
½ tsp vanilla
4 c. fresh blueberries
½ c. water
½ c. sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
3 Tbsp powdered sugar
Dash ground cinnamon
Dash ground nutmeg

Cooking Steps

Preheat oven to 400 degrees. Roll out pastry and line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge; prick bottom and sides with fork. Line with foil and fill with dry beans to prevent crust from puffing. Bake for 5 minutes; remove beans and foil. Continue baking for 5 to 7 minutes more until golden. Cook on wire rack.
Combine cream cheese, 1/4 cup sugar, sour cream, and vanilla; stir until smooth. Spread evenly in bottom of cooled pastry shell; chill.
Spread 3 cups of the blueberries on top of cream cheese mixture.
For glaze, mash remaining 1 cup blueberries. Stir in the water; bring to boiling. Strain; add enough additional water to strained blueberry liquid to make 1 cup.
Combine 1/2 cup sugar and the cornstarch; stir into strained blueberry liquid. Cook and stir until thickened and bubbly. Cook an additional 2 minutes. Remove from heat; stir in lemon juice. Cool slightly.
Spoon glaze evenly over blueberries in pie shell. Cover; chill at least 3 hours.
To serve, combine powdered sugar, cinnamon, and nutmeg; sift over pie.