Pastry for a double crust pie

4 oz reduced fat cream cheese

1 T lemon juice

½ C powdered sugar

1 egg yolk

beat until smooth, pour into bottom shell.

Blueberry Filling:

½ C sugar

1 T cornstarch

2 T flour

¼ C cold water

6 C fresh or frozen blueberries, divided

2 T lemon juice

Stir sugar, cornstarch, flour and water until smooth, add 2 C berries, bring to a boil in sauce pan, cook and stir until slightly thickened.  Stir in remaining berries and lemon juice.  Gently pour over cream cheese layer.  Top with remaining crust, crimp edges and cut vent holes.  Bake at 375 for 40 min or until crust is golden and filling is bubbly.  Cover with foil if necessary.  Serve after cooled.

This recipe is brought to you from the kitchen of the Latigo Dude Ranch.