1 single crust 10-inch pie crust, baked and cooled.
Blueberries (3-4 cups, I didn't measure)
4 oz cream cheese
1/3 cup powdered sugar
1/4 tsp lemon extract (or less, optional)
1/2 cup blueberries
3/4 cup water
1/2 cup sugar
2 T cornstarch
2 T lemon juice
Mix cream cheese, powdered sugar, and lemon extract (if using). Spread into pie crust. Arrange berries on top of cheese layer (as many as you want).
In small saucepan, combine 1/2 cup blueberries, water, sugar, and cornstarch. Bring to a boil and cook until thickened and bubbly with lots of purple color released from the berries. Remove from heat and allow to cool slightly before adding lemon juice. Pour over berries, spreading so it covers all of them. Chill until set.
