Making a Blueberry Pie

1. Roll a crust.  Press it in.  Every time I do this, I think of Mary Poppins comparing pie crusts to flimsy promises: “Easily made and easily broken.”

2. Wash the blueberries, then toss them with sugar, lemon juice, cinnamon and love.

3. Berries in the crust.  This is the point I have to summon all my strength to not eat them all.

4. Put on the top and cut holes.  You see that little white blob peeking out through the hole on the left there?  That’s a pat of butter.  Butter makes it better.

5. Bake until golden.

6. Blueberry pie has the distinction of being one of the few baked goods better served cold.  Like revenge.

This is the recipe I used.  It’s from my friend Ellen, who apparently doesn’t believe in writing recipes in order, and also likes to sprinkle commentary throughout.  It made me happy, even if it was a little bit of up and down reading to get through it.  It’s from her grandmother.

Filling:
Combine 4 cups fresh blueberries with 3/4 -1 cup of sugar, 3 Tbs all-purpose flour, 1/2 tsp ground cinnamon, a dash of salt, and 1/2 tsp grated lemon peel (although I NEVER use the lemon peel).

Line 9 inch pie plate with pastry (see below). Add filling. Sprinkle with 1 tsp lemon juice (this is why I never put in the lemon peel AND I never measure the juice – I just shake until I feel like stopping!). Dot with 1 Tbs butter. Lay top crust over the top, adjust and cut slits for escape of steam. Seal edges. Bake at 400 degrees for 35 to 40 minutes.

Double Crust Pastry:
2 1/4 cups all-purpose flour
3/4 tsp salt
2/3 cup shortening
8-10 Tbs cold water

Stir together flour and salt. With a pastry cutter, cut in the shortening until the pieces are pea-sized. Sprinkle 1 Tbs of water over the flour mixture and gently toss with a fork. Repeat using 1 Tbs of water until the whole flour mixture is moistened. Divide in half and form each into a ball. On a lightly floured surface, roll out each half until they are about 12 inches in diameter.