Glazed Blueberry Pie

1 3 ounce package cream cheese
1 9 inch baked pastry shell
4 cups fresh blueberries
1/2 cup water
3/4 cup sugar
2 tablespoons cornstarch
3 tablespoons lemon juice

Soften cream cheese; spread in bottom of cooked pie shell. Fill with 3 cups berries. Combine 1 cup blueberries and the water; bring to just boiling, reduce heat and simmer 2 minutes. Strain, reserving juice (about 1/2 cup). Combine sugar and cornstarch; gradually add reserved juice. Cook, stirring constantly until thick and clear. Cool slightly; add lemon juice. Pour over berries in pastry shell. Chill. Serve with whipped cream. Submitted by Gail Salmon.