SIMON'S BLUEBERRY CREAM CHEESE PIE

SIMON’S BLUEBERRY CREAM CHEESE PIE

Pastry:

1 ¹⁄₂ cup flour

2 tablespoon sugar

pinch of salt ... a couple of spins with salt grinder

³⁄₄ cup unsalted butter crumble with your fingers and add 6 tablespoon sour cream

- make sure to use non-salted butter or it will taste too salty when you add the pinch of salt

- butter needs to be cold

- use a pastry cutter to blend the butter not your hands

Refrigerate for one hour

Bake pie shell before adding filling

Filling:

8 ounces cream cheese, soften (can be light)

¹⁄₂ cup sugar

1 tablespoon lemon juice

1 (9 inch) pie crusts, baked

2 cups blueberries (fresh or frozen, I guess you have to thaw them and drain them)

³⁄₄ cup sugar

3 tablespoons cornstarch

¹⁄₂ cup water

1 cup blueberries (fresh or frozen)

1 tablespoon lemon juice

Beat cream cheese, the first quantity of sugar (¹⁄₂ cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.

Spread the first quantity of blueberries on the cream cheese.

In a saucepan, mix ³⁄₄ cup sugar, cornstarch, water, blueberries and lemon juice.

Heat and stir until boiling and it’s thick.

Let cool down. Spread on the blueberries. Put back in the fridge.

CHILL, THEN ENJOY !