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: preheat oven to 350 degrees f. place the blueberries in the pastry shell and set aside. combine 1/3 cup sugar, 1/3 cup flour, and 1/8 teaspoon salt. add eggs and sour cream, stirring until blended. pour the sour cream custard over the blueberries. in another bowl, combine 1/3 cup sugar, and 1/3 cup flour. cut in the butter with pastry blender or fork until the mixture resembles coarse meal. sprinkle the topping over the sour cream mixture and berries in the pie shell. bake in the preheated oven for 50 to 55 minutes, or until lightly browned. cool on wire rack.