2 c. bread flour
1/4 tsp. salt
3 tbsp. sugar
1 c. butter

Mix as for pie crust. Put in 10 x 14 inch pan. Bake at 375 degrees for 25 minutes. Cool.

FILLING (BOTTOM LAYER) :

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. whipping cream

Blend cream cheese and sugar with electric beater. Fold in whipped cream carefully. Spread on cooled crust.

FILLING (TOP LAYER) :

4 tbsp. cornstarch
1/2 c. sugar
2 cans blueberries (14-16 oz. can)
2 tbsp. lemon juice

Drain blueberries and mix juice with sugar and cornstarch. Cook slowly until thick. Add lemon juice and blueberries. Cool! Spread on top of filling. Chill several hours, cut and serve with whip cream on top of each piece. Serves 16.