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BLUEBERRY CHESS PIE 
1 1/2 c. sugar
1/4 c. butter
1/8 tsp. salt
3 eggs
2 tbsp. flour
2 tbsp. cornstarch
1 tbsp. vinegar
1 1/2 tsp. vanilla
2 c. blueberries (fresh or frozen)
1 unbaked pie shell

Cream sugar, butter and salt until fluffy. Blend in eggs, one at a time. Add flour, cornstarch, vinegar and vanilla. Beat until smooth. Stir in blueberries. Pour in pie shell. Bake at 400 degrees for 15 minutes, then 300 degrees for 35 minutes until pie sets up in the middle.
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