Blueberry Cream Cheese Pie

1. Stage

On a lightly floured surface, roll the dough into an 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, trim the dough to 1/2 inch beyond the rim, and flute the edge. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 425°F.

2. Stage

Line the chilled crust with a double thickness of aluminum foil, then fill it with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 20 to 25 minutes, until the edge turns golden. Remove the foil and weights. Continue baking until the crust bottom is golden brown, three to six minutes. Transfer to a wire rack, and let cool.

3. Stage

In a small bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in the whipped cream, turning it in slowly so that it doesn't deflate. Spread the mixture into the pie shell. Editor's Tip: If you use a hand mixer or stand mixer with a whisk attachment to whip the cream into stiff peaks, you can swap the whisk for a paddle attachment to beat the cream cheese and sugar.

4. Stage

In a large saucepan, combine the granulated sugar, cornstarch, water and lemon juice, stirring until the mixture is smooth and the cornstarch dissolves. Stir in the blueberries, and bring to a boil over medium heat, stirring as needed to help the berries thaw and release some juice. Once bubbling, cook while stirring for two minutes, until thickened. Let cool.

5. Stage

Spread the cooled blueberry mixture over the cream cheese layer. Cover with loose-fitting foil, or enclose in a pie container, and refrigerate the pie until serving.