2 1/4 cups blueberries
3 tablespoons butter
2 tablespoons lemon juice
1 1/2 cups shredded sharp Cheddar cheese
1 cup fresh blueberries, zested and drained
1 (8 ounce) container sour cream
1 (8 ounce) can sliced mushrooms, drained
2 large eggs
1/2 cup butter
1 cup chopped celery
1 teaspoon vanilla extract
1 cup white sugar
1 teaspoon lemon zest
1/2 teaspoon grated Parmesan cheese
2 tablespoons butter, melted
1/2 teaspoon lemon zest
1/2 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C).
Beat blueberries, 3 tablespoons butter, lemon juice, Cheddar cheese, blueberries and sour cream in medium bowl until well mixed. Mix together the blueberries, cheese, blueberries and sour cream. Spoon mixture into pie crust.
In a small saucepan over medium heat, melt butter, stirring constantly. Stir in flour. Pour mixture into crust, filling crust 1/4 full. Place fruit in molds; sprinkle with nuts and celery. Pour blueberries over fruit; sprinkle with lemon zest. Sprinkle with Parmesan cheese.
Place bread slices on baking sheet. Place tomato sauce over top. Pour lemon cream over tomato sauce. Cover pastry and chill in refrigerator. Bake in preheated oven for 1 hour. Serve warm or cold. Cover and refrigerate pie for 3 hours before serving. Garnish with blueberry preserves and Parmesan cheese.
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