Double-Crusted Blueberry Pie - Tuesdays with Dorie

Amy of South in Your Mouth has chosen Dorie's Double-Crusted Blueberry Pie this week. What a good choice - blueberries are loading the fruit stores at this time of the year and they are delicious. [Click Amy's blog link, above, for the recipe.]

I did my usual uptown thing and bought 3 punnets of blueberries from Citarella (two for the pie and one for me) as well as some mascarpone cheese to serve as a double treat. I like mascarpone, not only for its wonderful creaminess but also because it's so portable for taking to the office.

Making the pie was a pleasure - how easy to mix the filling and while my pastry skills need lots of practice, I still got the pie shell together. My kitchen is hot, even with the oven off at this time of the year so if my pastry doesn't turn out I'll just blame it on the weather. [In the meantime, I've been reading how to roll pastry - from the center and like a clock - first 12 noon, then 6:00, 3:00 and 9:00, then 1:00, 7:00 and so on to get it into an even circle. Then a nice little trick to get it into the pie pan - starting 4 inches from the top roll pin towards you until you get about a third of the pastry disc wrapped around the pin, then carefully lift up the pastry and place it in the pie plate.]

My pie turned out beautifully and the aroma while it was baking was divine. Here it is, posing for its photograph. Can't wait to taste it tomorrow.