Patsy s Half-Baked Blueberry Pie

1 refrigerated crust for a 9-inch pie

½ (8 ounce) package cream cheese

2 ½ cups fresh blueberries

3 tablespoons cornstarch

1 cup cold water

2 ½ cups fresh blueberries

1 cup white sugar

1 pinch lemon zest

Preheat oven to 350 degrees F (175 degrees C).

Press pie crust dough into a pie pan. Poke small holes into dough with a fork.

Bake in the preheated oven until lightly browned, about 15 minutes. Cool to room temperature.

Place cream cheese in a small microwave-safe bowl; heat in microwave on High to soften, about 20 seconds.

Spread softened cream cheese in the bottom of cooled crust.

Layer 2 1/2 cups blueberries over the cream cheese.

Whisk cornstarch and cold water in a small bowl until dissolved.

Stir cornstarch mixture, 2 1/2 cups blueberries, sugar, and lemon zest in a saucepan over medium heat; simmer until thickened, 5 to 10 minutes.

Pour the thickened blueberry mixture over the raw blueberries in the pie crust and spread evenly.

Cool pie in refrigerator until set, at least 1 hour.