1 qt. blueberries
1 sm. cream cheese, softened
1 c. water
1 c. sugar
3 tbsp. cornstarch
1 baked pie shell, cooled

Spread cream cheese on baked pie shell in a thin layer. Remove 1 cup blueberries then fill pie shell with those remaining.

Cook until thickened water, sugar, cornstarch and 1 cup of blueberries. Pour hot thick mixture over raw blueberries. Chill. Serve with whipped cream.