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.