AT THE WATER’S EDGE:

Summer is in full swing, and you know what that means: it’s berry season!  I’ve actually made it to the farmer’s market the past couple of weeks, and they just started offering blueberries there.  We had some friends coming over this past weekend and I wanted to make a fun summery dessert, and I thought something with blueberries sounded good.  I thought about pie, but I’m not a big pie fan myself, mostly because I don’t like cooked fruit.  My sister-in-law makes an awesome strawberry pie with fresh berries that I actually like quite a bit, so I thought about trying that recipe but swapping out the blueberries.  However, in the end, I decided I wanted something with a graham cracker crust, and I found this recipe for Jan’s Fresh Blueberry Pie on AllRecipes.com.

It turned out awesome!  I made the graham cracker crust myself: about 1/2 a box of graham crackers, processed to crumbs by my awesome Ninja food processor [Thanks, Tom!], 3 Tbsp. melted butter, and a tad bit of sugar — baked for 15 minutes at 325 degrees.  It held together much better than I thought it would!  The recipe is super easy and uses lemon gelatin (sounded weird, but turned out great!) to help hold the pie together.  I highly recommend serving this pie with a dollop of whipped cream and a side of vanilla ice cream!  This is definitely something I would make again, and it’s a wonderful dessert for a hot summer evening!