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
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