I made a blueberry pie yesterday! Nothing fancy — I just used canned pie filling, but I did make an all-butter crust from scratch. (I used the crust recipe from the rhubarb pie, but I doubled it so I could make the top crust.) I took more pictures of the process than strictly necessary because I was impressed with the crust. Last time I made it, it was a little too crumbly, so I added more water this time, and it was PERFECT. I don’t know that I’ve ever been able to roll the crust over the pin and then drape it into the pie pan just so — until now. This was also my first lattice top. Not too shabby, eh? I know it looks like that last slice has forgotten how to pie, but now that the filling has thoroughly chilled, it’s not quite so slumpy. The crust is light and tender without being greasy-buttery.
And, of course, there’s a little M interlude while we waited for the pie to bake. Pretending to drink from a sippy cup (there was nothing in it). Her tummy kills me!