Blueberry Glaze Pie

 From Ruth.

1 Baked 9”pie shell cooled

1 quart fresh blueberries

¾ cup water

1 cup sugar

3 Tbsp. cornstarch

2 Tbsp. Orange Juice

1 8 oz. pkg. cream cheese, Softened

1. Simmer 1 (one) cup berries in the water for 3-4 minutes.  
2. Combine sugar and cornstarch and add to cooking fruit, stirring continuously until syrup is thick and ruby clear.  Stir in 1 tbsp. orange juice. 
3. Mix the other tablespoon of Orange juice with the softened cream cheese.  
4. Spread on the bottom of the pastry shell and cover with remaining fresh blueberries.  Pour cooked fruit mixture over all.  Spread evenly on top.  Chill pie thoroughly before serving.