Oh my. Oh my my. Now I have to find a way to say this is blueberry pie without rhyming. That mostly worked.
I love making blueberry pies. Although I think they’re delicious, they’re not my favorite of the bunch (that would be lemon meringue, but all things considered? I’m more of a cake girl than a pie girl*). Although I do love them and they say summer to me. This summer has been odd, however. Not nearly as hot and humid as summers usually are, and very rainy. Although I have a difficult time complaining about lack of humidity and heat. Especially since it’s SO much easier to make a pie crust in this kind of weather.
I make these in the summer when, um, fresh blueberries are available. This is the first time I got the lattice top crust to mostly work (although there are 7 strips instead of 8 which makes me tic a little. But 7 is a prime number so I’m okay. A dork, but okay.)
I am having a hard time thinking I should post the recipes, even rejiggered because I didn’t rejigger them at all. I got the pie recipe from Elise, the lattice top instructions from Elise, and the gluten-free crust recipe from an old Wild Oats recipe.
The only sort of notes that I have are that next time I’d use a smidge more flour on the blueberries (they didn’t set terribly well, but it was mostly okay), I’d use spectrum shortening in the crust instead of butter (like I usually do, this time I didn’t), and to roll out the crust for the lattice top thicker than you would for the bottom so it handles better. Stick the top crust in the freezer for a few (around 3) minutes so it doesn’t fall apart, but not so long that the strips become rigid and break.
Don’t forget to enjoy summer while it lasts.