If August had a flavour, it would be the sweet intermingling of blackberries, nectarines, peaches, plums, and, of course, blueberries. I always forget how ubiquitous blueberries are during late summer and of how they’re one of the few fruits you see people regularly buying in large cardboard flats, which is impressive when you think of how many of them you need to fill up a whole box.
Eventually, though, you can get sick of eating those little blue suckers straight from the box. When that day comes along - presumably following some stomach protests regarding overconsumption of raw fruit - you need to make a pie. The best part of summer is overbuying fruit and feeling forced to capitalize on its availability in every possible way.
Now, before you psych yourself up to make some truly outstanding pie, it's a good idea to do a bit of a pastry-making refresher. Remember a couple months back when I reviewed the essential tenets of pie-making and took all the fun out of baking because of my insistence on rules and regulations? Yep, go back and review them (you’ll thank me when you’re older!).
Pastry novices, congregate here to learn your new favourite word: galette.
Confident pie-makers, stride on over to meet your latest challenge: the perfect blueberry pie.