Cream Cheese Blueberry Pie

Preheat the oven to its highest temperature setting, marked as 300 degrees F on your oven's dial or 150 degrees C according to the temperature scale used in your region, to achieve a medium-hot heat level.

Mix together flour, pecans, and softened butter in a large mixing bowl until the ingredients are well combined. Then, press this mixture into a 9x13-inch rectangular baking dish to form the base of your dessert, making sure it covers the entire surface.

Bake this crust in the preheated oven for about 30 minutes, or until it turns a golden brown color. Remove the dish from the oven and let the crust cool down completely, allowing it to harden and become more stable.

Simultaneously, heat up the blueberries, granulated sugar, cornstarch, and 1 teaspoon of freshly squeezed lemon juice in a medium-sized saucepan over a moderate heat level, stirring occasionally. Continue cooking until the berries have popped and the juice has thickened to your liking, taking around 10 minutes. Let this blueberry sauce cool down completely before using it.

In a separate mixing bowl, beat the cream cheese until it becomes light and fluffy. Add sweetened condensed milk to this mixture and blend well, making sure there are no lumps or uneven textures. Stir in 1/3 cup of freshly squeezed lemon juice to enhance the flavor.

Pour this cream cheese filling into the cooled crust, spreading it evenly across the surface. Then, spread the cooled blueberry sauce over the cream cheese layer, making sure it covers the entire surface. Chill this dessert in the refrigerator for at least 2 hours before serving.