- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 4 tbsp cornstarch
- 1/3 cup cold water
- 6 cups fresh blueberries, divided
- 2 tbsp Whidbey liqueur (made from Loganberries)
- 1 homemade pastry shell (9-inch)
- 1 8oz package of cream cheese
- 1/2 cup powdered sugar
Preheat oven to 400 degrees. Fit pie crust into a 9inch pie plate; fold the edges under and crimp. Prick the bottom and side of pie crust with a fork. Bake for 15-20 minutes until lightly browned. Remove from oven; place on rack to cool. Blend the cream cheese and powdered sugar till smooth. Spread evenly on bottom and side of pie crust. Place covered in refrigerator until ready to fill.
In a large saucepan combine granulated sugar, brown sugar, salt and cornstarch; whisk together. Add water and cook over medium heat until smooth and lightly thickened. Then add 3 cups blueberries and loganberry liqueur. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat and add remaining 3 cups blueberries. Very gently combine. Allow to cool. Pour into pastry shell. Refrigerate until serving.