Epitomy of Summer: Blueberry Pie and Iced Mint Tea

The berries before baking, coated in flour, organic sugar, lemon zest, and my own addition- almond extract.
The finished product. Crust looks a little darker than normal, but that's not just because I burnt the edges. I also substituted whole wheat pastry flour- and it's FABULOUS. If you haven't tried it yet, go get yourself a bag today!

This pie, made for the weekly cooking challenge "Tuesdays with Dorrie," shouldn't have been hard to make. After all, the recipe was clear and the ingredients were simple- I just didn't have all the equipment.

I had: a rolling pin, pie pan, parchment paper, oven, timer, measuring cups, and even a sieve to wash the blueberries... but I didn't have a functioning right hand. Surgery on my right ulnar nerve has left me with a tender and weak right hand, so when I went to roll out the crust (the hardest part!) I failed!

Fortunately, Dorrie Greenspan's book, "Baking: From my Home to Yours" is SO clear, SO easy to follow, that I was able to enlist my younger brother to create the most important part of this pie. (Thanks, Tim!) She instructed us to turn to crust 1/8 of a circle, then roll out from the middle. So simple! Of course, once I got it in the oven I forgot to cover the crust- hence the sawed-off edges. But it tasted. Absolutely. Amazing. Just like summer!