Ingredients
Dough for double-crust pieCHEESE FILLING:4 ounces reduced-fat cream cheese1/2 cup confectioners’ sugar1 tablespoon lemon juice1 large egg yolk, room temperatureBLUEBERRY FILLING:1/2 cup plus 1 tablespoon sugar, divided2 tablespoons all-purpose flour1 tablespoon cornstarch1/4 cup cold water6 cups fresh or frozen blueberries, divided2 tablespoons lemon juice1 tablespoon minced fresh mint or 1 teaspoon dried mint1 large egg white, beaten
Preparation
On a floured surface, roll each dough disk to fit a 9-in. deep-dish cast-iron or other cast-iron skillet. Line skillet with bottom crust. Trim crust to 1/2 in. beyond edge of skillet; flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375°.
In a small bowl, beat the cream cheese, confectioners’ sugar and lemon juice until light and fluffy. Beat in egg yolk until blended. Spread into crust.
In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Gently stir in the lemon juice, mint and remaining 4 cups berries. Pour over cheese filling.
Cut decorative cutouts from remaining crust; arrange over filling, leaving center uncovered. Brush crust with egg white; sprinkle with remaining 1 tablespoon sugar.
Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.
