It’s such a busy time right now with school out, new routines, packing, camping, travelling, visiting, swimming lessons, and so on. Summer holidays often seem busier than other times of the year, so I always find it nice and relaxing to retreat to the kitchen and bake something sweet. This blueberry pie was just the thing to bring a taste of summer to the table.The filling itself is easy enough. Blueberries, sugar, flour and lemon with a touch of salt. Lining the bottom of the crust with breadcrumbs is pure genius too since it absorbs some of the liquid that oozes out of the blueberries.
In the past six months, I’ve made so much pastry. I enjoy piling the ingredients on the counter and squeezing them through my fingers to form a crust. I like the feel of the pastry coming together into a ball. It’s even better when the crust comes out of the oven crispy and flaky, and that’s what happened this week with Dorie’s blueberry pie. I made one 6-inch pie and 4 individual pies. By rolling it out between two pieces of wax paper, it was easier to move and handle.
A sprinkle of Le Cordon Bleu brown cane sugar with vanilla on top, and it was ready for the oven.
Recipe: Double-Crusted Blueberry Pie
You can find the recipe for Double-Crusted Blueberry Pie in the book Baking:
From My Home to Yours (affiliate link) by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 
Tasting NotesThis was the best blueberry pie I’ve ever tasted, and the crust was so tender and flaky. Everyone enjoyed it with a dollop of ginger whipping cream or à la mode (or both). One friend even liked it doused with chocolate sauce!
Recipe for Next Week (July 15)
Chocolate Pudding on page 383. I will be camping, but I hope to find time to make it and post about it before I go.
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