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: line bottom of 9" pie plate with crust. pour blueberries in mixing bowl and sprinkle with almond extract and lemon juice, mix gently. add sugar, flour and salt and stir to coat blueberries; pour into pie plate and dot with butter. place top crust, seal and vent; cover edges with narrow piece of foil. bake at 425° for 20 minutes, reduce heat to 350° and bake another 20-25 minutes until bubbling and browned; remove foil last ten minutes to brown edges if needed. remove from oven and immediately sprinkle top crust liberally with sugar; allow to cool.