My Fourth of July bluberry pie came out fabulously. It fell apart when I served it, but everything else was perfect. Warm out of the oven, the pie had an unsoggy, flaky crust with a delicate sprinkling of sugar covering the top. Inside, the filling had avoided all the usual pitfalls of a bluberry pie: with a hint of tartness, it was not too sweet; held together with quick-cooking tapioca, it was just thick enough to make a pleasant partner for ice cream, and was neither watery nor goopy with thick and tasteless thickeners. The dominant impression was of substantial but flaky crust surrounded by lightly spiced bluberries, most of them still intact, bursting gently and juicily in your mouth. Topped with a dollop of crème fraîche, all this made up the best pie I’ve ever had. If I do say so myself. Even my Da-jiu, Mommy’s brother, who dislikes desserts, raved.
What’s left of the pie currently:
[alas, image lost!]
[This post was imported on 4/10/14 from my old blog at satsumabug.livejournal.com.]