Picked up some gorgeous blueberries today – this is still my all time favorite blueberry dessert!
Are you a crust or filling person? Pie eaters (I’ve found) fall into one of these two distinct categories. Those who tolerate the crust as a means for getting gorgeous amazing delicious filling into their mouths. And those who believe a flaky light crust absolutely is the best thing about pie. That the filling is plays second fiddle and is really only there because you can’t just eat pie crust on its own.
The fact that you need something else to go with crust is one of the reasons I am a filling girl. You can totally gobble fruity (or custardy) filling with a spoon. It needs no other accoutrement to make it delicious. My husband is all about the crust.
Personally I’ll take a crumble or a cobbler any day over pie. More filling, less crust. Thankfully this blueberries and cream pie gives us both a little something we…
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Bakerlady 
[…] Then you put all those beautiful berries into a pre-baked and fully cooled pie crust. I always use America’s Test Kitchen’s recipe because it produces a perfectly buttery, delightfully flaky crust. Every time. The secret to the fluted edge is in the temperature of the dough. It should be nice and chilled. If you have a favorite pie crust, feel free to use it. But I highly recommend the Test Kitchen version. It’s the same crust I use in my Blueberries and Cream Pie. […]