This is one of my favorite desserts. It’s pretty, easy yet elegant, not overly sweet or heavy and is delicious!
-1 homemade or store bought refrigerated pie crust
-2.5 cups frozen blueberries, thawed and drained
-1/3 cup plus 2 Tbsp granulate sugar, divided use
-4 tsp cornstarch
-1 (8 oz) package cream cheese
-1 tsp vanilla extract
-1 egg, plus 1 egg yolk
Place the pie crust on top of parchment paper on a sheet pan.
Toss the blueberries, 1/3 cup sugar and cornstarch in a bowl.
With a mixer, beat the cream cheese, vanilla, egg yolk and the remaining 2 tablespoons sugar in a separate bowl.
Spread the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling working your way around the entire circle a few inches at a time. Brush the crust with the beaten egg and sprinkle with a little extra sugar. Bake at 425 until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.
