Had a bit of a structural blowout, but should still be tasty. I use Bittman's recipe from How To Cook Everything. I sub frozen blueberries for convenience (so per his suggestion, upped the thickener - tapioca - by a third). While I do make pretty good pie crust, I tend to use refrigerated store bought dough which I keep in the freezer, because then I can throw a pie together in 20 mins with ingredients on hand.
Kim Mackenzie / Kim Hubbeling