Every summer I make a different blueberry pie, always in search of the perfect recipe. I’m not sure this is it, but in my book it’s very close.
This recipe combines what I think are the essential components of blueberry pie: lemon (not cinnamon), more tang than sugar, and a flaky, buttery crust. The only caveat is that it’s a bit soupy, but I prefer that to a gummy, over-thickened pie filling.
If you have a favorite recipe for blueberry pie, by all means share it! In the meantime, I’m going to keep tinkering with this one until I deem it perfect.