Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: knead together pretzel crumbs and butter in plastic food-storage bag. press over bottom and sides of a 9" pie plate. chill in refrigerator. bring water to boiling in a small saucepan. remove from heat. sprinkle gelatin over top. let stand 5 minutes to soften. stir to dissolve. reserve 16 berries. transfer rest of berries to food processor. process until coarsely chopped. add superfine sugar and cream cheese; blend. transfer to large bowl. beat cream and confectioners' sugar in medium-size bowl until soft peaks form. set aside 1/3 cup whipped cream; fold remaining into blueberry mixture. stir in gelatin mixture. spread in pretzel crust. dollop or pipe reserved whipped cream on top. garnish with reserved blueberries. chill 1 hour. serve.

Target recipe: sprinkle berries with lemon juice; set aside. fit half of pastry in a 9-inch pieplate according to package directions. combine 1 cup sugar and next 3 ingredients; add to berries, stirring well. pour into pastry shell, and dot with butter. unfold remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry. place pastry over filling; seal and crimp edges. cut slits in top of crust to allow steam to escape. brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar bake at 400° for 35 minutes or until golden. cover edges with aluminum foil to prevent overbrowning, if necessary. serve with vanilla ice cream, if desired.