I have a confession to make. Blueberry pies don't float my boat.
Now cherry pies, peach pies...I'll run to the next county for those. I also love blueberry muffins, coffee cakes, pancakes, blueberries in cereal and in fruit salad.
But what is it about pies that seems to rob blueberries of their charm? Is it the sugar, that overwhelms the slight tartness of the berry? Or the thickeners, in this case cornstarch and tapioca, that absorb the juiciness?
All of this ambivalence didn't stop me from having a slice of pie for lunch. And it was downright tasty, yes. I didn't push it away. But it's not swoon material.
Dr. S. on the other hand, LOVES bb pies, and he's enjoying this one mightily. It's a gorgeous creature, this pie--craggy and oven browned with rivulets of blueberry juice baked onto the top crust where it overflowed. I did not leave the top crust plain as the recipe suggests and brushed it w/ heavy cream and sanded it w/ raw sugar.
BRILLIANT SUMMERTIME CRUST-MAKING TIP:
take frozen peas, walnuts, what-have-you out of the freezer and put it on the counter where you are going to roll out your crust to pre-chill it. This is especially useful if you are making a tricky butter crust.
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