Ian M.
New member
Time to share a family favorite - with summer and hot weather coming up it's always a good time for a chilled dessert.
For the Crust:
6 oz. of cream cheese (two small packages)
1/2 cup unsalted butter
2 cups all-purpose flour
Mix all ingredients together until smooth. Refrigerate for 30 minutes. Roll out on a floured surface to 10" round...fit into 9" pie plate, flute edges and bake in 350 degree F. oven for approximately 10 minutes until the crust is golden brown. Crust may shrink slightly in baking. Set aside for filling.
For Filling:
1 quart fresh blueberries, rinsed, dried and separated in half.
1/2 cup water
1 tbls. fresh lemon juice
1/4 cup white sugar or more to taste, depending on the berries
1 tbls. cornstarch
Wash berries and set aside to dry. Place half the berries in a heavy saucepan or double boiler with 1/2 cup water and lemon juice. Cook over medium heat until the berries are soft and release their own juice. Combine the sugar with the cornstarch and stir in a few tablespoons of the hot berries before stirring the mixture into the saucepan. Cook over low heat until the mixture is thick. Remove from the heat. Mix together with the raw berries and fill cooled crust. Cover with extra berries and swirls of whipped cream. Serve very cold. Just delicious!
For the Crust:
6 oz. of cream cheese (two small packages)
1/2 cup unsalted butter
2 cups all-purpose flour
Mix all ingredients together until smooth. Refrigerate for 30 minutes. Roll out on a floured surface to 10" round...fit into 9" pie plate, flute edges and bake in 350 degree F. oven for approximately 10 minutes until the crust is golden brown. Crust may shrink slightly in baking. Set aside for filling.
For Filling:
1 quart fresh blueberries, rinsed, dried and separated in half.
1/2 cup water
1 tbls. fresh lemon juice
1/4 cup white sugar or more to taste, depending on the berries
1 tbls. cornstarch
Wash berries and set aside to dry. Place half the berries in a heavy saucepan or double boiler with 1/2 cup water and lemon juice. Cook over medium heat until the berries are soft and release their own juice. Combine the sugar with the cornstarch and stir in a few tablespoons of the hot berries before stirring the mixture into the saucepan. Cook over low heat until the mixture is thick. Remove from the heat. Mix together with the raw berries and fill cooled crust. Cover with extra berries and swirls of whipped cream. Serve very cold. Just delicious!
