Fresh Blueberry Pie

• 1 cup Sugar
• 1 cup Water
• 3 Tablespoons Cornstarch
• 2 Tablespoons Lemon Juice
• 4 cups Fresh Blueberries, Divided
• 1/2 containers Dairy-free Cream Cheese, Like Tofutti
• 1 Tablespoon Powdered Sugar
• 1 whole Pie Crust Prebaked

1. 1. In a medium saucepan, bring the sugar, water, corn starch, lemon juice and 1 cup of blueberries to a boil. Cook until the berries just start to explode and the sauce turns purple and thick. Remove from the heat.
2. 2. Add the remaining 3 cups blueberries and allow to cool down.
3. 3. While the blueberry filling cools, mix the cream cheese and the powdered sugar together in a small bowl until smooth.
4. 4. Spread the cream cheese mixture over the bottom of the baked pie crust (Pillsbury makes a dairy-free refrigerated pie crust).
5. 5. Pour the cooled blueberry pie filling on top and chill the whole pie. Serve with dairy-free vanilla ice cream or dairy-free whipped cream.

sugar, water, cornstarch, lemon juice, fresh blueberries, containers dairy, powdered sugar, pie crust

Taken from tastykitchen.com/recipes/desserts/fresh-blueberry-pie-3/ (may not work)