Blueberry Pie

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1-1/2 cups flour
1/2 cup butter, cold
3 oz. cream cheese
1 tsp. vanilla extract

Filling:
2 pints blueberries
2 tbsp. cornstarch
2/3 cup blueberry fruit spread
1/4 tsp. ground nutmeg

Glaze:
1 egg yolk
1 tbsp. sour cream

INSTRUCTIONS

Preheat oven to 425°F. Cut butter into flour in large bowl using pastry blender or two knives, until mixture resembles coarse crumbs. Cut in cream cheese until mixture forms dough. Blend in vanilla. (Pastry may be prepared in food processor, using a steel blade.)

On lightly floured surface or pastry cloth, roll out 1/2 dough to 11-inch circle. Line 9-inch pie plate; set aside.

Combine blueberries and cornstarch in medium bowl, toss lightly to coat.

Add fruit spread and nutmeg; mix lightly. Spoon into crust. Roll out remaining dough to 11-inch circle. Place over fruit mixture. Turn edges under and flute. Cut several slits or circle in top crust to allow steam to escape. If desired, cut leaves from pastry scraps to decorate top of pie. Bake 10 mintues.

Remove pie from oven; reduce temperature to 350°F. Combine egg yolk and sour cream; brush lightly over crust. Return pie to oven and bake 25 minutes. Cool on wire rack. Serve warm or at room temperature.

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