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Blueberry Phyllo Pie

I needed to use up some canned fruit I had bought when the pandemic started. This is using a 21 oz. can of Comstock Blueberry Pie Filling.





INGREDIENTS:


One 21 oz. Can Blueberry Comstock Filling

1 teaspoon of Cornstarch

1/2 teaspoon Lemon Juice

1/2 teaspoon Lemon Zest

1/2 box Phyllo Pastry

4 oz. Cream Cheese

5 Tbsp. Melted Butter


DIRECTIONS:


Put first four ingredients in a bowl. Mix it all up good and refrigerate for 1/2 hour.


Open up the package of pastry and laid down one sheet and butter it. Lay down a second sheet on top of that one and butter it. Lay down a third sheet and then fill the whole side of the long end of the pastry with the Blueberry mix. Add teaspoons of cream cheese on top of the fruit.



Roll it up and lay it into a greased cast iron pie plate. If you don't have a cast iron one, just use whatever pie plate you do have.



Starting on the outside of the pan, lay down rolled coils.



Then just kept going until done. Then butter the whole top of the pie and bake on 350 for about 45 minutes. Served with Dairy Queen Vanilla Ice Cream. Enjoy!!



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