My Aunt Ruthie made our last blueberry pie of the season - and it was WONDERFUL! Even though it was 60 degrees and raining up here in the Catskills - it tasted like summer - and we didn't want it to end!
Summer's last Blueberry Pie 1 (9 inch) pie shell - baked 1 (8 oz) cream cheese 3 Tablespoon sugar 1/4 teaspoon salt 1 Tablespoon milk 1/2 teaspoon vanilla extract
1 quart blueberries (to be divided) 2/3 cup water
1 cup sugar 3 Tablespoons cornstarch 1/3 cup water
In a medium bowl, thoroughly blend cream cheese with 3 Tablespoons sugar, salt milk, and vanilla extract. Using the back of a spoon, carefully spread this cheese mixture over bottom and sides of baked pie shell, bringing it well up on the sides.
Wash and drain blueberries.
Simmer together for 3 minutes - 1 cup blueberries and 2/3 cup water. Blend and add to boiling mixture - 1 cup sugar, 3 Tablespoons cornstarch, 1/3 cup water. Boil one minute stirring constantly. Cool.
Save out 1/2 cup choice berries; put remaining 2 1/2 cups berries in baked pie shell. Cover with cooked mixture, and garnish with the 1/2 cup berries. Refrigerate until firm - about 2 hours. Serve with sweetened whipped cream.
Enjoy the last days of summer - Fall is on the way!