Blueberry Dream Pie

By ackmayhew

Ingredients

• CHEESE FILLING:
• Pastry for double-crust pie (9 inches)
• 4 ounces reduced-fat cream cheese
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1 egg yolk
• BLUEBERRY FILLING:
• 1/2 cup plus 1 tablespoon sugar, divided
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 6 cups fresh or frozen blueberries, divided
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh mint or 1 teaspoon dried mint
• 1 egg white, beaten

Preparation

Step 1

Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
In a small bowl, beat the cream cheese, confectioners' sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.

In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.

Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.