1 (3 oz.) pkg. cream cheese
1 (9 oz.) baked pastry shell
4 c. fresh blueberries
1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
2 tsp. lemon juice

Soften cream cheese and spread in the bottom of the cooked pie shell. Spread 3 cups of blueberries on cream cheese. Combine 1 cup blueberries and water; bring to a boil. Simmer 2 minutes.

Combine sugar and cornstarch; add cooked blueberries. Cook until thick and clear. Cool slightly and add lemon juice. Pour over berries in shell. Chill 1 hour before serving.