We went to Blueberry Hill Farm in Edom, Texas and picked some delicious blueberries. Summer was under way and the weather was starting to heat up, so we had to get up early and be done before the sun got too hot. We left the house at 5:30 and arrived at the farm just as they were opening. It was very peaceful listening to the birds and stopping every now and then to enjoy a fresh blueberry. There was a soft breeze blowing and just enough clouds to keep it cool. When I sat down to rest, a song bird landed on a limb not far from where I was sitting. He looked at me curiously then flew off to continue his busy day. Now that the weather is too hot to enjoy being outside, it is great to have a slice of Double Good Blueberry Pie. I used a graham cracker crust from the store, so I didn’t have to heat up the house by starting up the oven.
Double Good Blueberry Pie
1 8 inch graham cracker crust
4 ounces cream cheese
¼ cup powdered sugar
Spread in the bottom of the crust.
In a saucepan mix together:
2 cups blueberries
¼ cup cranberry juice
1 cup sugar mixed with 3 tablespoons cornstarch before adding to the blueberries
Cook over medium heat until mixture comes to a boil stirring constantly. Boil until the syrup is clear then remove from the heat and add 1 tablespoon of butter.
Let cool then fold in 2 more cups of blueberries. Spread over the cream cheese mixture and chill in the refrigerator overnight. Serve with cool whip or whipped cream.