Sorry, I didn’t get any pictures of my pies this holiday.  I was too busy making pies.  I think I finally perfected the “relative-ness” of the lemon to the blueberries.  Enjoy.

Ingredients:

5 cups of the largest, juiciest blueberries you can find.  So basically, drive to Michigan if you have to.

1/3 cup flour (unbleached)

3/4 cup sugar

1.5 tsp of lemon zest (get a zester…it’s worth it)

3/4th of a tablespoon of fresh lemon juice

Instructions:

Mix the ingredients (except the blueberries) with your fingers until you’ve created an even, cornmeal-like mixture.  Mix into the blueberries gently with a rubber spatula.

2 pie crusts…dealer’s choice.  I don’t get nutty about pie crusts.  They are difficult to make and I usually buy Pillsbury (never generic, they crack). Lightly baste the bottom crust with a bit of egg white mixed with water.  When the top is on, do the same, and lightly sprinkle sugar over the top.

Lattice-lace the top, because I’ve found blueberry, much like cherry, loves to run over.  Put your rack to the 2nd lowest position with one rack underneath with an empty cookie sheet on it to catch the drippings. Bake at 375 (if your oven runs hot like mine, adjust). It will take about 50 minutes, give or take, so protect your edge crust with aluminum foil or pie edging until there is 20 minutes left to bake.

Sufficiently cool on a cooling rack, because a blueberry pie must have time to set up.  Remember, it will keep baking AFTER you take it out, so pull out before the crust is as brown as you’d like it to be (preventing over-browning).