That's a beauty!!

Nice pie!

I was in Vancouver over July 4th weekend. Lucky to get tickets to see 2015 Women's World Cup, and USA won.

Yes, there were wonderful fresh blueberries in every store.

dcarch

Beautiful!! flaky crust! Juicy berries.....the only thing missing is a scoop of vanilla ice cream!! ...Or me in that picture!!

Love your pastry. So pretty!

Such a gorgeous pie and photo -- just missing me and a big fork (and a pile of homemade vanilla ice cream). The pastry pattern is inspiring -- we have multiple blueberry seasons around here -- I just made a very tasty buttermilk blueberry coffee cake.

I'm just waking up, and wishing I had some of that here for breakfast. (Probably good that I don't!)

I haven't seen "real" blueberries in a long time. Maybe I haven't looked hard enough?

Anyway, the pie is gorgeous!

Thanks Amck. DC, lucky to get tickets to the finals and to see your team win.

Linda, only a fan of vanilla ice cream on warm apple or rhubarb pie. Otherwise whipped cream for me.

Thanks Islay. Thanks Gooster. Would love a buttermilk blueberry coffee cake. Was awake early again this morning. Made coffee at 3:45. A piece of your cake would have been perfect.

Thanks FOAS. I offered Moe a piece of pie with his coffee this morning but he said he would have a piece for lunch.

Pretty pie, but what I love are those gorgeous hydrangeas!

I like how you used the cut leaves for both the edge and the lattice. Very pretty.

ann_t. "-- DC, lucky to get tickets to the finals and to see your team win.-----"

It was fun and exciting. However, it was a very smoky day. I am sure the same in your area. Thick smoke from forest fires blanketed the entire Vancouver area.

dcarch

Very beautiful pie! I have blueberries and cherries in the fridge waiting for me to make a pie, and so I have to get busy with that tomorrow. I will have to decide which to make, however.

Do you have a template/cutter for making the leaves? They look too perfect to be free-hand.

I had never seen hydrangeas until I visited Vancouver, and I thought they looked very exotic.

Lars, no template. The leaves are cut freehand using a small sharp parry knife. I use the back of the blade to put the veins on each leaf. I rolled out the top crust first, cutting out the leaves and placing them on a cookie sheet lined with parchment. Then into the fridge while I roll out the bottom crust.

~Ann

Luscious!

Beautiful pie! I'm going to make one tomorrow. By the way, I used your leaf idea a couple of years ago when I entered a pie in the county fair. It was beautiful and did win a prize. I have a little round tin with a variety of small leaf cutters in it and used one of them.