CREAM CHEESE PASTRY
1 1/2 c Flour
1/2 c Butter; cold
3 oz Cheese, cream; cubed
1 ts Extract, vanilla
FILLING
2 pt Blueberries
2 tb Cornstarch
2/3 c Fruit spread, blueberry
1/4 ts Nutmeg, ground
-GLAZE-
1 Egg yolks
1 tb Cream, sour
Blueberries can be fresh or frozen.
Preheat oven to 425. Cut butter into flour in large bowl, using pastry
blender or two knives, until mixture resembles coarse crumbs. Cut in cream
cheese until mixture forms dough. Blend in vanilla. (Pastry may be prepared
in food processor, using steel blade.)
On lightly floured surface or pastry cloth, roll out 1/2 dough to 11″
circle. Line 9″ pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to coat.
Add fruit spread and nutmeg; mix lightly. Spoon into crust. Roll out
remaining dough to 11″ circle; place over fruit mixture. Turn edges under
and flute. Cut several slits or circle in top crust to allow steam to
escape. If desired, cut leaves from pastry scraps to decorate top of pie.
Bake 10 mintues.
Remove pie from oven; reduce temperature to 350. Combine egg yolk and sour
cream; brush lightly over crust. Return pie to oven and
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg cholesterol, 155
mg sodium, 1-1/2 diabetic starch/bread exchange, 3-1/4 diabetic fat
exchange, 1-1/2 diabetic fruit exchange.
Yields
8 Servings
