Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
12
oz cream cheese, softened
3/4
cup plus 2 teaspoons sugar
1
egg
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
4
cups fresh blueberries
1
tablespoon all-purpose flour
2
teaspoons milk
Preparation
Heat oven to 350°F. Unroll 1 pie crust in 9-inch springform pan; press in bottom and up side of pan.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1/2 cup of the sugar. Decrease speed to low; beat in egg, blending just until smooth. Add lemon peel and juice; beat until smooth. Pour into crust-lined pan.
Toss blueberries with 1/4 cup of the sugar and the flour. Spoon on top of cream cheese mixture. Top with second crust; trim any excess crust. Pinch crusts to seal. Turn crust under, and flute. Cut slits in several places in top crust. Brush top crust with milk; sprinkle with remaining 2 teaspoons sugar.
Place foil or cookie sheet on oven rack below middle rack to catch any spillover. Place pie on middle oven rack; bake 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cool 1 hour. Refrigerate about 4 hours or until completely chilled before serving. Cover and refrigerate any remaining pie.
