Blueberry Cream Cheese Pie

    While visiting my family in Massachusetts last summer, my Aunt Denise and I went blueberry picking. There's really nothing like fresh picked blueberries! Coming back home that summer was a little bitter sweet but the blueberries that I brought home with me definitely weren't. This recipe is one of the many that I made that summer and probably my favorite!

Blueberry Cream Cheese Pie

Ingredients:

- 1 refrigerated prepared pie crust, or your favorite pie crust recipe

- milk 

- sugar for dusting

 Filling:

- 3/4 cup, plus 2 tablespoons of sugar

- 2 tablespoons of cornstarch

- 1/8 teaspoon of salt

- 1 tablespoon of lemon juice

- 3 cups of fresh blueberries

- 2 tablespoons of butter

 Cheese layer:

- 1 (8 ounce) package of cream cheese

- 2 tablespoons of sugar

- 1/4 cup of sour cream

- 1/2 teaspoon of lemon zest

    Preheat oven to 425 degrees. Press half of pie crust into a 9 inch pie pan, perforate and bake until golden brown, and cool completely. Roll the remaining dough and cut out flowers, brush with milk and sprinkle with sugar. Bake the flowers until golden brown, set aside and let cool completely. For the blueberry filing, combine the sugar, cornstarch, and salt in a sauce pan over medium heat. Add the lemon juice and 1 1/2 cups of the blueberries. Cook and stir on medium heat, until mixture comes to a boil. Simmer, stirring often, until mixture thickens. Remove from heat, stir in butter and fold in the remaining 1 and 1/2 cups of blueberries. Save a few berries for decorating. For the cheese layer, beat together the cream cheese, sugar, sour cream, and lemon zest in a small bowl. Spread the cheese filling into the bottom of the prepared pie crust. Spoon the blueberry filling on top of the cheese layer. Decorate the top of the pie with the flower cut-outs and any remaining blueberries.