A Blueberry Pie

For years, I used a pie crust recipe that was created by my Great-Grandmother and given to me by my Great Aunt. As this recipe was used for generations before me, my Mom loved that I used it and made it work.  (No, my mother did not bake. At all. No kidding.)  Although I found the recipe acceptable, it never quite held up to my constant revisions, so I began my search for a new method.  Long story short, if you’d like to make a superb pie crust look no further than this book for direction. While I do tend to tweak the recipes to my own tastes, it is my go-to book for pastries of all kinds.

I roll my crust between two pieces of plastic wrap.

It is one of the few places I wil use plastic wrap,

but I do use the same piece several times during

the entire pie-making process. It allows me to see as well

as feel the thickness of the crust. Yes, I do use pastry cloth,

but today for this picture, I used plastic.

Once rolled to my desired thickness,

I lift it into the plate and shape it,

 then remove the wrap. Now, it goes

into the fridge for about an hour.

Simply dressed with lemon and sugar.

Top crust rolled out, then another hour in the fridge.

Woohoo, I made a blueberry pie!