2cupsblueberriesr dry-pack frozen blueberries, rinsed and drain - 2 cups of blueberries is a 16-ounce package of frozen blueberries
1baked 9-inch pie shell
2cups blueberries(1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.
Let cream cheese soften at room temperature. In a medium bowl, whip cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Mix in lemon juice and vanilla.
Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours. Glaze In a small saucepan, combine sugar and cornstarch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries.
Cook over medium heat; constantly stir until mixture thickens and comes to a boil. Continue to stir and cook until mixture is clear, which takes about 2 minutes. Strain. Cool.
Arrange the remaining 1-1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.