Blueberry Cream Cheese Pie

Crust for 2 pies:

3 cups self rising flour, plus 2 pinches salt & 2 tablespoons sugar
(Divided in half)
2 sticks butter softened (1 for each crust)
½ cup ice water

I like to divide the crusts to make them even.
You can make the crusts a few days ahead if you wish.
Knead the four mixtures into butter until smooth. Adding ice water as needed.
Refrigerate until use.
Let crust soften & roll out onto a floured bench.
Cut 2 crusts to the size plate you will use.
1 for top & 1 for bottom, prickle with fork.

Place bottom crust in greased baking plate & spread one container of
Soft cream cheese on it, add filling & Bake @ 350 for about 40 minutes.

Filling (double for 2 pies)
2 cups fresh blueberries, 1 cup sugar, dash vanilla, ¼ cup tapioca,
½ cup blueberry juice, 1 packet Knox gelatin. Stir & pour into crust.
Top with second crust & Bake.