Fresh Blueberry Pie
    1 baked 9” pie shell                3 Tbsp. cornstarch
    2 Tbsp. light cream                ¼ tsp. salt
    1 pkg. (3oz) cream cheese      1 Tbsp. butter or margarine
    1 Cup Sugar

    Add light cream to cream cheese; mix until smooth.
    Spread over bottom of pie shell and chill well, at least two hours.  Place 2 cups fresh
    blueberries in chilled pie shell.  
    To make sauce, cook remaining berries with sugar, cornstarch, salt and water over medium
    heat until thickened.  Remove from heat; add butter; let cool.  Pour over berries in shell.  
    Chill until serving time. Serve with whipped cream.
Bonnell's Blueberries