Bear Chaser Blueberry Pies

Bear Chaser Blueberry Pies
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  1. Baked Pie Crust (see recipe below)
  2. 2 tablespoons whipping cream
  3. 2 tablespoons cornstarch
  4. 3 cups fresh blueberries
  5. 1/2 cup sugar
  6. 1/4 cup pineapple juice
  7. 1/2 8 ounce package cream cheese
  8. 2 tablespoons sugar
  9. 1 tablespoon pineapple juice
  10. 1 1/4 cups all-purpose flour
  11. 1/4 teaspoon salt
  12. 1/3 cup shortening or lard
  13. 3 - 4 tablespoons cold water
  1. 1. Prepare Baked Pie Crust; set aside.
For blueberry filling
  1. 1. In a small bowl, stir together whipping cream and cornstarch (mixture will be thick like a paste). Set aside.
  2. 2. In a medium saucepan, bring blueberries, the 1/2 cup sugar, and the 1/4 cup pineapple juice to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Stir in whipping cream mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Transfer mixture to a medium bowl. Cover surface with plastic wrap and cool without stirring for 1 hour.
For cream cheese filling
  1. 1. In a small mixing bowl, beat cream cheese, the 2 tablespoons sugar and the 1 tablespoon pineapple juice with an electric mixer on medium speed until combined.
  2. 2. Spread cream cheese filling in the baked pastry shell. Pour blueberry filling over cream cheese. Cover and chill 6 to 24 hours before serving. Makes 8 servings.
  3. Baked Pie Crust
  4. 1. In a large bowl, stir together flour and salt. Using a pastry blender, cut in shortening or lard until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened. Form into a ball. On a lightly floured surface, flatten dough ball. Roll from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack. Makes one 9-inch pie crust.