4 c. blueberries
1 1/4 c. sugar
2 tbsp. flour
2 tbsp. cornstarch
8 oz. cream cheese, softened
2 lg. eggs
1 tsp. vanilla
1/2 c. heavy cream plus whipped cream for garnish

Roll out the dough 1/4 inch thick on a floured surface, fit it into a 9 inch pie plate (should be deep to accommodate all the blueberries and cream cheese), and crimp the edges decoratively. In a bowl combine the blueberries, 1 cup of the sugar, the flour, and the cornstarch, with a fork mash some of the berries to make juice, and stir the blueberry mixture until the sugar, the flour, and the cornstarch are dissolved in the juice. Spoon the mixture into the pie shell and bake the pie in the lower third of a preheated 450 degree oven for 20 minutes.

In a bowl beat together the cream cheese, the remaining 1/4 cup sugar, the eggs, the vanilla, and the heavy cream until the mixture is smooth, pour the mixture over the pie, and bake the pie in the middle of a 350 degree oven for 45 minutes. Let the pie cool and serve it garnished with the whipped cream if desired.

The crust needs to be a little thicker than normal to support the weight of the filling and deeper so there is room for the cream cheese and it does not overflow.