Cheese Huckleberry Pie

• 1-1/4 cups all-purpose flour
• 5 teaspoons confectioners' sugar
• 1/2 cup butter, melted
• 3/4 cup sugar
• 1/4 cup cornstarch
• 4 cups fresh or frozen huckleberries
• 1/3 cup water
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped

1. In a bowl, combine flour and confectioners' sugar. Stir in butter. Press onto the bottom and sides of two greased 9-in. pie pans. Bake at 375u0b0 for 8-10 minutes or until golden brown. Cool on a wire rack.
2. For topping, combine sugar and cornstarch in a saucepan; stir in berries and water. Cook and stir over medium heat until mixture comes to a boil; boil for 2 minutes. Cool.
3. In a bowl, beat cream cheese, sugar, lemon juice, zest and vanilla until light and fluffy. Fold in whipped cream. Spoon half into each crust making a slight well. Spoon topping over filling. Chill for 1 hour.

flour, sugar, butter, sugar, cornstarch, huckleberries, water, cream cheese, sugar, lemon juice, lemon zest, vanilla, heavy whipping cream

Taken from www.tasteofhome.com/recipes/cheese-huckleberry-pie/ (may not work)