Rita Pooler won a wild blueberry pie contest in Maine with this recipe. I pulled it off the Martha Stewart website in the 1990s. It’s still there, if you search “Rita’s Simply Blueberry Pie” there or on just about every other major foodie web site.

We don’t have wild blueberries in North Texas, but every year, I try to make a run to East Texas to pick some up. Lately, Blueberry Hill Farms in Edom has been the place to go.

I’m posting it now for Sarah Junek, whose birthday is today. Sarah went picking at farm near Houston and made a pie she was disappointed with.

When you work that hard for your berries, you should always be able to count on the pie. So, here you go, Sarah. Happy Birthday! This pie is awesome.

Rita’s Simply Blueberry Pie

Crust:

2 1/3 cup flour
1/3 cup cake flour
1 T. sugar
1/2 tsp. salt
1/2 cup unsalted butter
1/2 cup shortening
1/2 cup ice water

Filling:

5 cups blueberries
1 cup sugar
2 T. flour
2 T. cornstarch
1 T. lemon juice
1 T. butter

Glaze:

1 egg white
2 T. white sugar
1 tsp. brown sugar

Sprinkle lemon juice on berries. Mix flour, sugar, cornstarch and add to berries. Toss lightly. Set aside while you make the crust.

Mix flour, sugar, salt. Cut in shortening and butter. Add water and mix gently until moist. Divide into two balls and roll out one into pie plate. Spoon in filling and dot with butter. Roll out second to cover the top. Fold top edges under the bottom and flute. Slit the top to vent.

Beat the egg white with the water and brush on top of the pie. Sprinkle with sugars. Bake at 425 F for 10 minutes. Reduce heat to 350 F and bake 45 minutes or until done.