Fresh Blueberry Pie

1. In a medium saucepan, bring the sugar, water, corn starch, lemon juice and 1 cup of blueberries to a boil. Cook until the berries just start to explode and the sauce turns purple and thick. Remove from the heat.
2. Add the remaining 3 cups blueberries and allow to cool down.
3. While the blueberry filling cools, mix the cream cheese and the powdered sugar together in a small bowl until smooth.
4. Spread the cream cheese mixture over the bottom of the baked pie crust (Pillsbury makes a dairy-free refrigerated pie crust).
5. Pour the cooled blueberry pie filling on top and chill the whole pie. Serve with dairy-free vanilla ice cream or dairy-free whipped cream.