CRUST:

1 1/2 c. fine graham cracker crumbs
1/4 c. sugar
1/4 c. butter, softened

FILLING:

3/4 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1 qt. blueberries
1 tsp. almond extract
1 c. confectioner's sugar
1 (8 oz.) pkg. cream cheese, softened
Whipped cream, optional

For crust combine crumbs, sugar, and softened butter in a 9 inch pie pan. Bake at 375 degrees 8 minutes, until lightly browned. Cool.

For filling, mix 3/4 cup granulated sugar, cornstarch, and salt in a medium sauce pan; stir in 1 cup water and 1 cup blueberries; cook over low heat, stirring until thickened. Stir in lemon juice, butter, and almond extract; gently stir in remaining blueberries. Cool. Gradually beat confectioner's sugar into cream cheese until fluffy. Spread into cooled pie crust. Spoon filling over cream cheese mixture. Chill at least 1 hour before serving. Garnish with whipped cream, if you wish. (I use frozen blueberries when not in season - thaw and drain well)