Rose levy beranbaum's fresh blueberry pie
Pies
This is a brighter, lighter blueberry pie than you're used to, one that keeps all the texture and integrity of blueberries intact. You can use your go-to pie crust -- just roll out a single crust and blind bake it -- or I've included Beranbaum's recipe, which is excellent, and has all sorts of clever tricks. You can also adapt her dough to the food processor if you're feeling lazy. Adapted slightly from <strong><a title="Amazon: Pie & Pastry Bible" href="http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483?tag=food52-20">The Pie and Pastry Bible</a></strong> (Scribner, 1998).
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