Patsy's Half-Baked Blueberry Pie

Ingredients

• (9-inch) refrigerated pie crust
• ounce scream cheese
• cup sfresh blueberries, divided
• cup cold water
• tablespoon scornstarch
• cup white sugar
• pinch grated lemon zest

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Press pie crust dough into a 9 inch pie plate; poke small holes into dough with a fork.
3. Bake in the preheated oven until light brown, about 15 minutes. Cool to room temperature.
4. Place cream cheese in a small microwave safe bowl. Microwave on high to soften, about 20 seconds. Spread cream cheese into bottom of crust; layer 2 ½ cups blueberries on top.
5. Whisk water and cornstarch in a small bowl until cornstarch is dissolved; stir into remaining 2 ½ cups blueberries, sugar, and lemon zest in a medium saucepan. Cook over medium heat until thick, 5 to 10 minutes. Spread blueberry mixture into pie crust.
6. Cool pie in the refrigerator until set, at least 1 hour.

Tips

The addition of strawberries and whipped cream creates a beautiful red, white, and blue dessert for Independence Day, which coincidentally happens to be when both fruits are in season.