1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. grated lemon rind
2 tbsp. lemon juice
2 tbsp. cream or milk
2-3 c. ripe blueberries
1 baked pie shell, graham cracker crust is good

Mix the cream cheese, sugar, lemon rind and juice, cream or milk. Cream until of whipped cream consistency. Line the pie shell with cheese mixture. Fill with fresh whole berries and cover with blueberry glaze (below).

BLUEBERRY GLAZE:

3 c. blueberries
1 c. sugar
3 tbsp. cornstarch

Mash berries with the sugar and let stand 30 minutes. Mix with the cornstarch and cook on medium heat until thick and clear. Pour cooled glaze over pie and refrigerate.