Glazed Blueberry Pie Recipe
Ingredients
| Cream cheese | 3 Ounce | |
| Baked 9 inch pastry shell | 1 | |
| Fresh blueberries | 3 Cup (48 tbs) | |
| Fresh blueberries | 1 Cup (16 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1845 Calories from Fat 530
% Daily Value*
Total Fat 61 g94%
Saturated Fat 27.3 g136.5%
Trans Fat 0 g
Cholesterol 93.5 mg31.2%
Sodium 796.6 mg33.2%
Total Carbohydrates 321 g106.9%
Dietary Fiber 14.6 g58.4%
Sugars 216.6 g
Protein 14 g27.8%
Vitamin A 28% Vitamin C 118.7%
Calcium 55.2% Iron 11.9%
*Based on a 2000 Calorie diet
Directions
Fill with 3 cups berries.
Combine 1 cup blueberries and the water; bring just to boiling, reduce heat, and simmer 2 minutes.
Strain, reserving juice (about 1/2 cup).
Combine sugar and cornstarch; gradually add reserved juice.
Cook, stirring constantly, till thick and clear.
Cool slightly; add lemon juice.
Pour over berries in pastry shell.
Chill.
Trim with pastry daisies.
Serve with whipped cream.
Cut daisies from pastry scraps; bake in very hot oven (450°) 3 to 4 minutes.
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