1 baked 9” pie shell or Graham Cracker Crust (below)
3 Tbsp. cornstarch
4 Cups blueberries
4 Tbsp. milk
1/4 tsp salt
1/4 cup water
1 pkg. (8 oz) cream cheese
1 Tbsp. butter or margarine
1 Cup Sugar
Add milk 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.
Graham-Cracker Crust
1 cup graham-cracker crumbs
2 Tbsp. sugar
1/3 cup butter or margarine, melted
Make graham-cracker crust: In small bowl, combine crumbs, 2Tbsp. sugar and butter mix well with fork. Press into bottom of 9 inch spring form pan. REFRIGERATE.
