FRESH BLUEBERRY PIE This berry beauty calls for layering a fresh, juicy blueberry mixture over cream cheese. It's a great do-ahead dessert. Pastry for a single-crust pie 1 cup fresh blueberries 3/4 cup sugar 3/4 cup cold water 2 tablespoons cornstarch 1/4 cup water 1 (8-ounce) package cream cheese, softened 2 tablespoons milk 3 cups fresh blueberries Preheat oven to 450°F. Line a 9-inch pie plate with the pastry. Trim pastry to 1/2 inch beyond edge of the pie plate. Flute edges high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack for 1 hour.

Stir together 1 cup blueberries, sugar, and 3/4 cup water in a medium saucepan; bring to boiling, stirring occasionally. Cook, uncovered, about 2 minutes or until berries begin to pop. Combine cornstarch and 1/4 cup water; add to saucepan. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Transfer to a bowl; cover surface with plastic wrap. Cool for 1 hour without stirring.

Stir together cream cheese and milk in a small bowl; spread in the bottom of the cooled pastry shell. Add half of the 3 cups blueberries and half of the blueberry sauce; repeat layers. Cover and chill at least 2 hours.

Makes 8 servings.

1 Serving: Calories: 360, Fat: 19g (Saturated: 8g), Cholesterol: 31mg, Sodium: 158mg, Carbohydrate: 45g, Protein: 5g.

[Better Homes and Gardens Special Interest Publications, Simply Perfect Desserts]