July is National Blueberry Month, and this pie is a good complement to grilled and barbecued specialties. Yield: 8 to 10 servings. 8 sheets thawed frozen phyllo dough (about 13" x 14" each)1/4 cup butter or margarine, melted 2 pkg. cream cheese, 8 oz. each1/2 cup sugar 1 tsp. vanilla extract 2 eggs 2 cups fresh blueberries, divided1/2 cup strawberry jelly 1 cup whipped heavy cream or nondairy whipped topping (optional) Preheat oven to 425°F. For crust: Grease a 9" pie plate; set aside. On ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.