Right around the 4th of July, arriving serendipitously on the tail end of strawberry time, blueberry season opens. For a couple of months every year, we therefore have access to loads of fresh blueberries, with which we make (among other things) one killer blueberry pie.
This is a deeply sweet pie from the beginning, and because we use several varieties over the relatively long season, it only keeps getting sweeter and more complex, with hints of zest and tartness. It is varietal in a way that perhaps nothing else we make is. Subtleties aside, there is no better friend to a scoop of vanilla ice cream, with an iced coffee perfecting the arrangement; in this delicious manner we've passed many happy midsummer nights.