Cream Cheese Blueberry Pie
This pie uses very little sugar and is very good.
1 1/2 cups fresh blueberries, rinsed and drained
12 ounces cream cheese (1 1/2 eight ounce packages)
1 Tbsp. flour
3 Tbsp. sugar
1/2 tea. salt
3/4 cup sour cream
1 9" unbaked pie crust shell
Using a fork, stir softened cream cheese until smooth. Mix in flour.
Separate eggs, reserving 2 tsp. of egg white. Beat remaining egg
whites and add
to beaten yolks. Add sugar, salt and sour cream. Combine the egg
mixture with the
cream cheese mixture, stirring well. Brush the unbaked pie shell
lightly with the
reserved egg white. Dust the blueberries lightly with flour and
place in a thick layer on the bottom of the crust.
Smooth the cream cheese mixture evenly over the blueberries and
bake in a preheated
350 deg. oven for 45 minutes or until set.
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