Cream Cheese Filling

• 4 ounces cream cheese, at room temperature
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream

Blueberry Filling

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1/4 cup water
• 4 cups blueberries
• 1 tablespoon lemon juice
• 1 tablespoon butter

1. Blind bake a pie shell -- you can make your own dough or Pillsbury makes a decent one.
2. For the cream cheese filling: with a hand mixer or whisk, blend the cream cheese, sugar, vanilla, and heavy cream until light and smooth.
3. For the the blueberry filling: Put the sugar, cornstarch, and salt in a medium pan. Add the water and 2 cups of the blueberries. Cook over medium heat, stirring constantly. The mixture will seize up and thicken after 4 or 5 minutes. Take off the heat and stir in the lemon juice and butter. Pour the remaining blueberries in and stir until coated.
4. Spread the cream cheese mixture over the bottom of the cooled pie crust. Drop the blueberry mixture over the cream cheese in large spoonfulls, then gently spread them around, trying tno to msuh the cream cheese layer. There should be two distinct layers. Chill in the refrigerator for 30 minutes or until set. Let it come to room temperature before serving.