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 425°f. line a 9-inch pie plate with bottom crust; trim pastry even with the edge and set aside. in a large bowl, gently combine cherries and blueberries. combine the sugar, flour and nutmeg; stir into fruit. let stand for 10 minutes. pour into crust; dot with butter. roll out remaining crust: make a lattice top crust. seal and flute the edges. sprinkle with 2 tbs sugar. cover edges of pastry loosely with foil to prevent burning. bake at 425°f for 15 minutes. reduce heat to 350°f and bake an additional 30-35 minutes longer or until pastry is is golden brown and filling is bubbly. cool on a wire rack. (note: if using frozen blueberries, do not thaw before adding to mixture).