Cream Cheese Crust Blueberry Pie

Ingredients

• Pie Crust (makes 2)
• 2 sticks COLD unsalted butter
• 8 ounces cold cream cheese
• 2 tsp vinegar ( you can use cider or white)
• 2-4 tsp cold water
• 2� C. all-purpose flour
• � tsp salt
• 1 TBS sugar

Pie Filling

• 2 pints blueberries (4 cups) (FRESH FRESH FRESH! Wash and dry them!)
• � C. sugar
• 3 TBS. instant tapioca (or cornstarch if you don't want to use tapioca)
• 3 TBS. water
• 1 tsp. lemon zest
• � tsp. cinnamon
• � tsp. nutmeg
• 2 TBS unsalted butter
• 1 egg, well beaten with 1 pinch salt, for egg washing top crust
• 2 TBS sugar, optional, for sprinkling on top

Directions

To make the crust

1. Cut your butter and cream cheese into small blocks.
2. Add the dry ingredients to a food processor and mix, then add the butter and cream cheese
3. Pulse the mixture until you get pea sized particles and then add the vinegar.
4. Add a couple TSP of water if the mixture seems to dry, then mix until the whole thing starts pulling from the sides of the bowl.
5. Split the ball of dough in half and flatten into discs.
6. Cover tightly and refrigerate at least one hour.
7. When ready for use, roll out one at a time in between 2 pieces of wax paper because this is a sticky dough. I used corn starch to keep it from sticking to the wax paper. You will see butter streaks in the dough and that is fine.
8. Dock the dough with a fork a few times then add your filling.

To make the pie filling

1. Combine � C. sugar, 1 C. Blueberries, tapioca, water, lemon zest, cinnamon, nutmeg and butter in a medium size saucepot. Simmer on low until mixture becomes very liquid and comes to a full boil.
2. Add the rest of the blueberries and continue to cook over medium heat until mixture becomes thick.
3. Remove from heat and pour into a bowl and let cool.
4. TIP: Keep the crust cold until the last second.
5. Roll out the crusts, both bottom and top while the berries are cooling off.
6. Add cooled mixture to the pie crust and top with 2nd crust. Egg wash the top and bake in a preheated (375 degrees F) oven for 45-55 minutes until the crust us golden brown.