Hi everyone - I need a little help please. I made the crust/cream cheese part of this recipe and it came out perfect. But, when I make the blueberry part (I've tried 2x now), it's way too watery. I've let it boil for awhile, but then the blueberries lose their skin, I've decreased how much water I've used but that doesn't seem to help. I've been using the Light Corn Syrup (it's all that I have access to here in Europe) - could this be the problem? Any suggestions?? I'm at a loss as to how to make this work!

Reviewed On: Aug. 20, 2009