On the summer solstice, just at the end of the long day, I headed out to the blueberry farm with my friend and my son. I like to take Max along since he is able to pick at my pace, doubling our take. The blueberry farm was serene, and as dusk came the fireflies became visible, creating a magical image. For those in the area, the berries are just now becoming ripe at Pontious Farm.

In return for Max’s labors I promised him a blueberry pie, which I wound up baking at 10:00 pm, but that’s what summer’s for.

Blueberry Pie

For the filling:

• 4 c. fresh blueberries
• 1 c. sugar (scant)
• 1/2 tsp. salt
• 1/4 c. cornstarch mixed with 1/4 c. cold water
• 3/4 c. hot water
• juice of 1/2 lemon

Combine 1/2 c. blueberries, cornstarch mixture and hot water in a small pan. Cook over low heat, using the spoon to crush the berries against the side of the pan, and stirring constantly until the mixture gets thick and dark. Stir in the lemon juice and pour this mixture over the remaining blueberries.

For the crust:

• 2-1/2 c. flour
• 3/4 tsp. baking powder
• 1-1/2 tsp. salt
• 1/2 c. butter
• 1/2 c. Crisco
• 7 Tbs. cold water

Cut butter and Crisco into dry ingredients. Toss in water and form into a ball. Divide into two. Roll out half for bottom, pour in filling. Roll out second ball of dough and place over filling. Prick with a fork. Bake at 400 degrees for 25 minutes, then remove pie and form a foil collar around edge of crust. Return to oven for 15-20 more minutes.

If you can stand it, let the pie cool before cutting, or it will be very runny. It will firm up after it’s cool.