Patsy'S Half-Baked Blueberry Pie - cooking recipe

Ingredients

1 refrigerated crust for a 9-inch pie
1/2 (8 ounce) package cream cheese
2 1/2 cups fresh blueberries
3 tablespoons cornstarch
1 cup cold water
2 1/2 cups fresh blueberries
1 cup white sugar
1 pinch lemon zest

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Press pie crust dough into a pie pan. Poke small holes into dough with a fork.
Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.
Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.
Spread softened cream cheese in the bottom of cooled crust.
Layer 2 1/2 cups blueberries over the cream cheese.
Whisk cornstarch and cold water in a small bowl until dissolved.
Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.
Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.
Cool pie in refrigerator until set, at least 1 hour.