Taste of Home Quick look
- prep 40 min cook 35 min
- serves 8
Ingredients
- Pastry for double-crust pie (9 in.)
- 4 oz. reduced-fat cream cheese
- 1/2 cup confectioners’ sugar
- 1 Tbsp. lemon juice
- 1 egg yolk
- 1/2 cup plus 1 Tbsp. sugar, divided
- 2 Tbsp. all-purpose flour
- 1 Tbsp. cornstarch
- 1/4 cup cold water
- 6 cups fresh or frozen blueberries, divided
- 2 Tbsp. lemon juice
- 1 Tbsp. minced fresh mint or 1 tsp. dried mint
- 1 egg white, beaten
- 1
Line a 9-in. deep-dish pie plate with bottom crust. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
- 2
In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
- 3
In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries.
- 4
Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in the lemon juice, mint and remaining berries. Pour over cheese filling.
- 5
Cut decorative cutouts in remaining pastry; arrange over filling, leaving center uncovered. Brush pastry with egg white; sprinkle with remaining sugar.
- 6
Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent over browning if necessary. Cool on a wire rack. Refrigerate leftovers.
