Blueberry Cream Cheese Pie

Ingredients

Sugar Cookie Crust:

• 1/3 cup sugar
• 1/2 cup butter, room temperature
• 1 1/4 cups all purpose flour
• 1/4 tsp salt
• 2 tbsp milk (low fat is fine)
• 1 tsp vanilla extract (optional)

Filling:

• 8 ounces cream cheese, softened
• 1 cup confectioners’ sugar
• 1 cup heavy whipping cream, whipped
• 1 1/2 tsp vanilla
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 cup water
• 1/4 cup lemon juice
• 3 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 400F.
2. In a large bowl, cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until mixture is moist and crumbly (it should clump together if you press it between your fingers).
3. Pour dough into a 9 or 10-inch tart pan and press it up the sides, making sure the layer on the bottom is even.
4. In a small mixing bowl, beat cream cheese and confectioners’ sugar until smooth.
5. Fold in whipped cream.
6. Spread into pastry shell.
7. In a large saucepan, combine the sugar, cornstarch, water and lemon juice until smooth; stir in blueberries.
8. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
9. Spread over cream cheese layer. Refrigerate until serving.