Summery berry pie is true-blue

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Who makes real pie from scratch anymore? Maybe you do. In this season of fruit, when our produce baskets are brimming with opulence that might include more than we can eat just plain, consider honing the old-fashioned craft of making a bona fide pie.

Here is a standard, classic blueberry pie with a slight difference — a hint of lemon. You can make this any time of year because it works incredibly well with frozen blueberries.

So keep in mind that you can also file this recipe for later and have this cheerful summer experience any month of the year.

Real blueberry pie

For the top crust, it’s fun to let the children cut the rolled-out dough into shapes with cookie cutters.

6 cups blueberries (fresh or frozen, unsweetened) (see note)

2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

6 tablespoons unbleached white flour

3/4 cup sugar

An unbaked 9- or 10-inch pie crust, plus extra dough (recipe follows)

Preheat the oven to 375 degrees.

Place the berries in a bowl and sprinkle them with lemon zest, lemon juice, flour and sugar. Toss very gently, until the berries are evenly coated.

Pour the filling into the crust. Roll out the extra dough, and cut it into thin strips. Decorate the top of the berries with the strips in a crisscross pattern.

Or, instead of cutting it into strips, let your children cut it into shapes with cookie cutters and just lay the pieces on top of the filling. (It helps to let all the strips or shapes be touching one another, so they will meld together during baking. Also, press together any pieces that meet the sides of the crust.)

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