1 c. flour
1/4 tsp. salt
1/2 c. butter (1 stick)
1 c. pecans, chopped
2 c. fresh blueberries
2 tbsp. cornstarch
1 tsp. lemon juice
1 (8 oz.) pkg. cream cheese
1 1/4 c. sugar, divided
2 c. whipped cream or Cool Whip

Preheat oven to 450 degrees. Blend flour, salt, and butter; stir in pecans. Press into 10 inch pie plate or square or oblong baking dish. Bake for 10 minutes or until golden. Set aside to cool. Combine blueberries, remaining sugar and cornstarch. Simmer about 5 minutes until thick. Add lemon juice. Set aside to cool. Blend cream cheese and 1/4 cup sugar. Fold in whipped cream or Cool Whip. Pour into cooled crust. Top with cooled blueberry mixture. Makes 8 servings. IT IS WONDERFUL!