| MINNESOTA'S FRESH BLUEBERRY CREAM CHEESE PIE |
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Makes One 9-inch Pie 8 ServingsCRUST 9-inch Classic CRISCO Double Crust Milk or cream FILLING 3/4 cup plus 2 tablespoons sugar 2 tablespoons cornstarch 1/8 teaspoon salt 1 tablespoon lemon juice 3 cups fresh blueberries, divided 2 tablespoons butter or margarine CHEESE LAYER 1 package (3 ounces) cream cheese, softened 2 tablespoons sugar 1/4 cup dairy sour cream 1/2 teaspoon grated lemon peel DECORATIONS Baked flower cutouts 7 blueberries Heat oven to 425ºF. For crust, prepare (see Classic Crisco Pie Crust recipe). Press two thirds of dough between hands to form 5- to 6-inch pancake. Form remaining dough into smaller pancake. Roll and press larger pancake into 9-inch pie plate. Bake and cool completely. Roll remaining dough to 1/8-inch thickness. Cut out seven 2-inch flowers using a cookie cutter. Cut 1/4-inch hole in center of each. Place on ungreased baking sheet. Brush with milk. Sprinkle with sugar. Bake at 425ºF for 7 to 9 minutes or until lightly browned. Cool completely. For filling, combine 3/4 cup plus 2 tablespoons sugar, cornstarch and salt in medium saucepan. Add lemon juice and 1-1/2 cups blueberries. Cook and stir on medium heat, until mixture comes to a boil. Simmer, stirring often, until thickened. Remove from heat. Stir in butter. Cool to room temperature. Fold in remaining 1-1/2 cups blueberries. For cheese layer, combine cream cheese, 2 tablespoons sugar, sour cream and lemon peel in small bowl. Beat at medium speed of electric mixer until smooth. Spread on bottom of baked pie crust. Spoon filling over cheese layer. For decorations, place one flower cutout in center of pie and remaining 6 cutouts around edge of filling. Place 1 blueberry in center of each flower. Refrigerate. |
