CRUST:

1 1/4 c. flour
1/3 c. cooking oil
1 tsp. salt
3 tbsp. cold milk

Combine oil, salt, and milk. Beat with fork until thick and foamy. Pour over flour; toss with fork until blended. Form into a ball. Roll between sheets of waxed paper. Remove top paper and invert pastry over pie pan. Gently remove paper, fold edge, flute, and prick. Bake at 450 degrees for 10 to 12 minutes.

FILLING:

1 (8 oz.) can crushed pineapple, drain reserve juice
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla
3 tbsp. sugar
1 tbsp. milk

Blend cheese, sugar, and milk. Stir in pineapple and spread on bottom and sides of pie shell.

TOPPING:

3 tbsp. cornstarch
1 tbsp. sugar
1 (15 oz.) can blueberries
1 tsp. lemon juice
4 tbsp. sugar
1 tbsp. milk
1 tbsp. butter

In a saucepan, combine juice from pineapple and blueberries. Add enough water to make 1 1/2 cups. Add cornstarch, sugar, butter, and lemon juice. Stirring constantly, until thick and clear. Stir in berries; cool to lukewarm. Pour into cheese lined pie shell. Chill at least two hours before serving.