Blueberry Dream Pie

Step 1: Line a 9-inch deep-dish pie plate with the bottom crust. Trim the pastry to 1/2 inch beyond edge of plate; flute the edges. Line unpricked pastry shelll with a double thickness of heavy-duty foil. Bake at 450 degree's for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 375 degrees.

Step 2: 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.

Step 3: In a large saucepan, combine 1/2 cup sugar, flour and cornstarch; stir in the water until smooth. Stir in 2 cups berries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool slightly. Gently stir in lemon juice, mint and remaining berries. Pour over cheese filling.

Step 4: Cut decorative cutouts in remaining pastry, arrange over filling, leaving center uncovered. Brush pastry with egg white, sprinkle with remaining sugar.

Step 5: Bake at 375 degrees for 35-40 minutes or until crust is golden brown and filling is bubbly. Cover the edges with foil during the last 15 minutes to prevent overbrowning. Cool on wire rack. Refrigerate leftovers.