When blueberries are in season this is a great dessert. The pie crust is the easiest you will ever make; no rolling! This is a creamy blueberry pie which actually uses cream. We rarely, if ever, use cream in our recipes, but as it is only half a cup, the blueberries are very light, and the pie is so very good, we've made an exception. Serve chilled with a dollop of whipped cream on top and watch it disappear.

Preheat the oven to 400 degrees. Rinse berries and pick out any undesirable ones. After the berries have drained and are somewhat dry pour them into the pastry shell. In a small bowl combine the sugar, flour, cinnamon, and salt. Stir in the milk and 1/2 cup of the whipping cream, whisk until smooth. Pour over the berries and bake for 45 minutes. After about 30 minutes you may want to cover the edges of the crust with foil if the pastry looks like it's getting too dark. Cool on a wire rack and refrigerate for 2 hours before serving.
Optional topping: Beat 1/2 cup of very cold whipping cream with 1/2 tsp. PURE VANILLA EXTRACT to top the pie before serving.
Yield: 1 9" pie.

Prep. time: 10 minutes.
Baking time: 45 minutes.
Cooling & refrigeration time: 2 hours for easiest cutting.

This is truly the easiest pie crust you will ever make. Mix it right in the pie plate, no bowl and no rolling! It is very flaky and you can use this whenever you are making a single crust pie.

11/2 Cups all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 Cup oil (we used canola)
3 TB. milk

Put all ingredients into a 9 inch pie pan. Mix with a fork until well blended and pat into the pan. Push the pastry up the sides and form a nice edge with your thumb and finger. Prick the crust with a fork to prevent bubbling of the pastry during baking.