A recipe written in three hands
This recipe has been folded, spilled on and rewritten in three different hands since 1974. It is not fussy, and it forgives a rough crust.
The filling
Use six cups of fresh berries, two thirds of a cup of sugar, three tablespoons of cornstarch, a good pinch of salt and the zest of one lemon. Toss and let it sit for fifteen minutes before it goes into the shell.
Heat, then patience
The trick is heat: start the oven at 425°F for the first twenty minutes so the bottom crust sets, then drop to 375°F for another forty. A filling that bubbles slowly in the middle is a filling that will slice.
Cool it completely. We know. Cool it anyway — at least three hours, ideally overnight, or you will be serving very good blueberry soup.
