When you don’t want to heat up the house and want to savor the fresh flavor of raw blueberries – this is the pie for you! No ice cream needed!
4 oz. cream cheese
1 baked pie crust
5 cups fresh blueberries
½ cup water
¾ cup sugar
2 Tbs. cornstarch
2 Tbs. fresh lemon juice
Bake pie crust for 15 min in a 400 degree oven and allow to cool. Meanwhile, let cream cheese soften at room temperature. Spread softened cream cheese into the bottom of the cooled pie crust. Fill the pie crust with fresh raw (NOT frozen) blueberries, leaving out 1 cup of berries for the sauce.
Make a sauce by placing 1 cup of the berries and ½ cup water in a small saucepan. Heat to boiling and simmer for 2 minutes. Strain out the cooked blueberries and return the sauce to the pan. Combing the sugar and cornstarch and mix into hot sauce, stirring constantly while returning the sauce to a boil. Remove sauce from heat and stir in lemon juice. Pour hot sauce over the pie, then chill pie for at least one hour before serving. Serve cold, keep refrigerated.
(I’ve been picking Durocher’s blueberries for over 30 years! This is my favorite way to eat them.)
Durocher Blueberry Farm