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1
Prebake store-bought crust per package directions and let cool.
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2
In a saucepan, combine the blueberries and lemon juice; cover and cook over med to low heat until the blueberries are almost simmering in their own liquid.
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3
Mix the sugar and cornstarch together; then stir the mixture into the blueberries.
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4
Bring the blueberry mixture to a boil, stirring.
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5
Once the fruit starts to boil, lower the heat a little and cook, stirring nonstop, for 1 1/2 minutes.
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6
Remove from the heat and stir in the vanilla.
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7
Scrape the fruit mixture into a shallow bowl and let cool for 15 minutes.
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8
Spoon the partially cooled pie filling into the cooled pie shell; smooth with a spoon.
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9
If you are using fresh berries, scatter them over the fruit filling and press them into the cooked berries; refrigerate 30-60 minutes.
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10
Meanwhile, make the toppingwith an electric mixer, beat the cream cheese, sugars, and lemon zest together until smooth.
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11
Add in the sour cream and vanilla; blend briefly until smooth.
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12
Spoon the filling over the chilled pie and smooth the top with a spoon.
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13
Cover w/ loosely tented foil and refrigerate for 2 or more hours.
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14
Right before serving, garnish with blueberries or lemon zest.
