8 oz cream cheese
8 oz butter
2 cups of flour
pinch of salt
Preheat oven to 350 degrees
Combine all ingredients with a pastry blender until it looks like large peas. Press pie crust in a 9” pie pan, it will make enough for 3 crusts or freeze what you don’t use. Put the pie crust in the oven and bake for about 10 minutes. You’ll see the crust bubbling.
One gal said, she has over baked the crust and it was crunching and good.
Your pie filling can be fresh blueberries, peaches, rhubarb ( add more sugar if you use rhubarb).
Topping:
2 eggs
1/2 – 3/4 cup of sugar
2-3 tablespoons of flour
Beat the eggs, flour and sugar together, it’s more like a custard topping. Then pour this topping over your fruit, until covered. Bake 350 until done about 35-55 minutes the top should be golden brown.
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