This pie is made with blueberries picked off the tundra. Not too sweet tastes just right.
2 pkgs. of 8 ounces cream cheese, softened3/4 cup confectioner's sugar
2 (9 inch) shortbread pie crust
1 cup sugar
6 tablespoons cornstarch
1/2 cup of water
6 cups of blueberries
1 teaspoon of ground cinnamon
1. In a small mixing bowl, beat cream cheese and confection's sugar until smooth. Spread into pastry shells.
2. In a large saucepan, combine the sugar, cornstarch, water until smooth; stir in 4 cups of blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Take off heat. Add remaining 2 cups of blueberries and cinnamon. Fold into mixture. Spread over cream cheese layer. Refrigerate until serving.
3. Top with whipped cream.
Makes two 9 inch pies. Serves 16.