For the pie crust: In a bowl, combine salt & flour. Cut Crisco into flour mixture with a pastry blender or fork. Add egg, water & vinegar and work dough into a ball. Flatten, double wrap with plastic wrap & let sit in the freezer for 10 minutes.

Meanwhile, to make blueberry pie filling: Combine sugar & cornstarch together. Pour over blueberries in a small saucepan. Stir. Cook over medium heat, stirring constantly, until mixture bubbles, berries burst, & it becomes thick. Add enough orange juice to thin it out, but still coat the back of a spoon. Allow to cool completely.

For the whipped cream cheese: Place cream cheese & sugar into the bowl of a stand mixer with the whisk attachment. Whisk until sugar dissolves. Add Cool Whip & whisk on high until the whisk leaves ripples in the cream cheese mixture. Keep cold until ready to assemble.