Blueberry Pie

Helen Reporting.
You know the blueberries are fresh when you’ve picked them yourself. The blueberry season is just winding to its close in Southern Louisiana. That’s why July 4th weekend I put on long pants, solid shoes and, with bucket in hand, headed out to the blueberry fields.
If you’ve ever strained your back bending over in a strawberry patch, you’ll be relieved to know blueberries are easy pickings. The bushes are and round and tall. You stand and pick what you need.
When you get home, wash two cups of berries and dry on a paper towel while you make the crust. This pie whips up in minutes and is scrumptious.

INGREDIENTS:
2 ½ cups crushed Pecan Sandies
½ cup melted butter
1 (8 ounce) package cream cheese
2/3 cup sugar
3 eggs
1 teaspoon vanilla
1 pint fresh, washed blueberries (about 2 cups)

STEP BY STEP:
1) Crush Pecan Sandies and blend with butter until the mixture is firm enough to press into an 8-inch pie pan. Set aside.
2) Pre-heat oven to 350 degrees.
3) Cream sugar with softened cream cheese.
4) Add eggs one at a time, mixing well after each addition.
5) Add vanilla.
6) Pour into pie pan and sprinkle blueberries on top. This is not too many. Berries will sink into cheese mixture during baking.
7) Bake at 350 for 25 minutes. Chill several hours before serving.
Adapted from German Blueberry Pie in Recipe Jubilee by the Junior League of Mobile, Kingsport Press, 1977