A while back, I made a blueberry pie because I had too many blueberries that needed to be used up and a pie seemed like the perfect solution.

The original Angel Boy said it was the best pie he had EVER eaten, which is saying a lot, because he doesn’t really care very much about desserts. The crust was crisp and flaky; even the bottom turned out golden browned, not at all soggy.

Mom and the Ferals (no longer Angel Kids) loved it too, so much that the last piece of pie had to be carefully divided between the four of them so everyone had a final taste.

After I received those glowing compliments, I decided to make it again, and hope I can replicate the delicous-ness.. I know that some people have a problem with lattice-topped pies, but it’s really quite simple, and is really the best top for a blueberry pie.

I don’t think there’s any point in posting my recipe for a crust as there are literally thousands of recipes with how-to videos on YouTube. My suggestion is to either make your own favorite recipe or buy a ready-made crust, which I’ve never actually done, but know people who have. This is the one and only time I use Crisco shortening because I hate butter crusts. I think butter flavor detracts from whatever pie filling is used, whether it’s fruit or lemon meringue or chocolate. I’ve also tried oil-based crusts but they end up way too chewy and gross, so Crisco works for me.

My filling is about five cups of fresh blueberries (these were organic), a couple tablespoons of lemon juice, 1/2 cup white sugar, and two hefty tablespoons of cornstarch, although you could use flour too. The purpose is to thicken the juicy berries and create a heavenly pie.

The lattice is beyond simple, and there are also many online directions. I’ve been doing it for so many years that it only takes a few minutes to weave the lattice over the berries.

Because pies have a tendency to bubble over and create a huge mess in the oven, a tip that I use is to place some parchment paper on a baking sheet and place the pie on that.

Ready for the 400 degree oven!

After baking for about 40 minutes, it needs to cool so I can have a giant slice!

P.S. It was DELICIOUS, not too sweet, and the crust was amazing!