Delicious blueberry pie! Since blueberries came in the produce co-op and my dad recently gave me a bunch of cream cheese (he's the king of finding great deals on stuff) it was necessary for me to make this pie. Miss "Anti-blueberries" in my family actually ate a piece (although she left the blueberries on her plate). I thought this pie was scrumptious and it was GONE fast, everybody loved eating it while watching the Academy Awards. Here's the recipe:
Blueberry-Sour Cream Pie
1 deep dish baked pie crust - either pastry or graham cracker
One bag frozen blueberries or 1 pound fresh blueberries, set aside some fresh berries
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla
8-ounce cream cheese, softened
1/3 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon grated lemon zest
1/2 cup sour cream
1/4 teaspoon vanilla
1. Mix together the blueberries and lemon juice in a medium pan. Cover and cook over medium low heat until the blueberries are simmering in their own liquid. Stir in the granulated sugar and cornstarch and bring to a boil. Reduce the heat and cook, stirring constantly, for about a minute. It should be quite thick. Stir in the vanilla and let the mixture cool for at least 20 minutes before spooning into the pie crust. If you have more fresh berries, sprinkle a few on top.
2. Refrigerate for at least 30 minutes.
3. Beat the cream cheese, sugars and lemon zest with an electric mixer until the mixture is smooth. Add the sour cream and vanilla and blend until smooth. Spoon over the chilled blueberry layer and refrigerate for at least 2 hours.