As someone who is led by intuition in the kitchen, often measuring by eye and substituting ingredients on a whim, I sometimes find baking intimidating. It requires precision and even science - at the very least, a respect for how certain elements interact.
Pies seem especially difficult, requiring that you master several parts and successfully put them together. There's the crust, the filling and optional flourishes such as latticed pastry tops. The more I thought about it, the more a pie seemed like the perfect vehicle for celebrating my eventual blueberry bounty.
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