I'm enthusiastically diving into summer, and one of my favorite markers of the season has to be wild blueberries. I'm completely content to devour a pint of fresh blueberries but I also love baking with them, as evidenced here.
I used this flaky pie crust recipe from Mark Bittman, which is refreshingly simple. The best tip I picked up when working my way through various pie crust recipes (as described here) is to use a food processor to cut the butter into the flour. It's a lifesaver for any flaky pastry.
I kept the filling very simple: a mountain of fresh, wild blueberries (frozen will work out of season) tossed with 1/2 cup sugar, freshly squeezed lemon juice, 3 tablespoons instant tapioca (for thickness), a pinch each of salt and cinnamon, and a bit of butter. Bake at 450°F for 10 minutes and then reduce heat to 350°F for another 45 minutes, or until golden brown. Enjoy!