The quilt measures 64" x 71"


This fresh blueberry pie recipe was on last year's blog, but I thought it delicious enough to share again. And see Lydia Ross's Rhubarb Ginger Simple Syrup in a separate page which makes a refreshing summer drink.

Aunt Bernie’s Blueberry Pie

4 Pints fresh blueberries

1/4 cup water

2 Tablespoons + 2 Teaspoons cornstarch

1/2 cup sugar

1/4 Cup water

Ready made Graham Cracker Crust or baked pie shell

· Mix together 1/4 c water & cornstarch.

· Mix 1/4 cup water + 1/4 cup sugar + 1 pint blueberries.

· Add cornstarch, sugar, water and berries together

· Cook until thickened (7-10 min).

· Mash the berries to make a sauce mixture.

· Remove from heat and cool 10-15 min.

· Then add the remaining berries and mix carefully until the berries are coated.

· Put in a piecrust. I use graham cracker ready-made or you can use a baked pie shell

· Cool for several hours in refrigerator.

Enjoy. It's quick and easy.


  1. You really have us drooling now! Mom says this recipe sounds simple enough even she can make it!