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. |