Ingredients
8
8 servings
- •1 refrigerated crust for a 9-inch pie
- •½ (8 ounce) package cream cheese
- •2 ½ cups fresh blueberries
- •3 tablespoons cornstarch
- •1 cup cold water
- •2 ½ cups fresh blueberries
- •1 cup white sugar
- •1 pinch lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
- Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
- Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
- Spread softened cream cheese in the bottom of cooled crust.
- Layer 2 1/2 cups blueberries over the cream cheese.
- Whisk cornstarch and cold water in a small bowl until dissolved.
- Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
- Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
- Cool pie in refrigerator until set, at least 1 hour.
Nutritional Facts
Per 8 servings
- Calories: 455
- Carbohydrate: 63g
- Fat: 21g
- Fiber: 4g
- Protein: 5g
- Sugar: 34g
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