More on pie

My husband and I collaborated on a pie for our neighbor, aka The Queen of Pie, on Saturday. She was unaware that it was National Pie Day – shocking! – but she plans to mark Jan. 23 on her calendar for next year.

We made a pie using blueberries that I froze last summer. I mixed four cups (thawed in the microwave) with a couple cups of sugar and some grated lemon peel and fresh ginger. I added cornstarch for thickening and a dash of mace. Mace is an underused spice. I like it because it has a sweeter flavor than nutmeg, which can be a little bitter, to me.

My husband rolled out the bottom crust – not too much trouble there. Besides, who’s going to see it? The top crust refused to cooperate, as it often does for me. But I used the secret I learned from the Queen: Cut the dough up in strips and make a lattice crust.

The filling tasted good, so I hoped that boded well for the actual pie. We left it at the Queen’s house to spur her recovery and to, I hope, show what we’ve learned at the feet of the pie master.

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