Blueberry Cream Cheese Pie

• 1 can Comstock blueberry (½ can per pie) Thicken with 1 tsp. cornstarch and chill earlier.

Cream:

• 1 8-oz. cream cheese
• 3/4 cup sifted powdered sugar
• 1 tsp. vanilla
• ½ pint whipped cream — Fold into cream cheese mixture.

Pour into baked pie shell. Top with blueberry and refrigerate.

Cream cheese mixture — make a well for blueberry topping so it will not run over pie crust.

Pie Crust

• 1½ cup flour
• ½ t. salt
• 1½ T. sugar
• ½ cup Wesson oil
• 2 T. milk

Put in pie pan. Make a well. Add oil and milk and blend with fork. Shape into crust. Bake at 425° for 10 minutes. Fill with favorite filling.

The above can be made in a 9x13x2 pan.