From Elisabeth Curtis, Beekeeper
Works especially well with raspberries and blueberries. You’ll need about 4 cups of fruit.
Bake one pie shell.
Simmer 1 cup berries with 2/3 cup water for about 3 minutes.
Blend 1 cup sugar (I use less) and 3 T cornstarch and 1/3 cup water. Add to boiling fruit,
boil 1 minute, stirring. Cool this mixture.
Spread 3 oz cream cheese over baked pie shell.
Save out ½ cup choice berries.
Put 2 ½ cup berries in pie shell.
Cover with cooked fruit.
Garnish with reserved berries. Chill until firm (about 2 hours).