Does anyone have some Hypericum calycinum (Aaron's Beard, growndcover St. JohnsWort) to share? I know that it can be invasive for some, but I have a very large, dry, steep hill where only weeds are growing. I am willing to drive within a few hours of Newark, Delaware to dig up as much as I can (in the spring). I can't believe that nurserys are charging $5 a plant! Please reply if you have a good amount to give --I will trade my mom's famous, fresh blueberry pie (or some cuttings of wegiela, forsythia, or vibernum).

I used the Foolproof Pie Dough recipe and in the end it came out great....really light, flavorful and flaky. However....I had a *horrible* time working with it. It seemed like the right consistency before I ever added the vodka and the water. After the liquid was added, it was VERY sticky and wet. I'm sure I followed the directions and did everything correctly....I weighed the flour and was careful with my measurements. I tried rolling it between parchment paper first and that was a disaster. I got out the other half and rolled it using tons of flour to keep it from sticking and tearing so badly. It would soften after about 2 minutes outside the refrigerator/freezer. After returning it to the freezer several times, I was finally able to coax it into something that looked like a pie shell (I made a chocolate pie with meringue). I put it in the freezer until it got solid again, put it in the oven frozen with parchment and pie weights and it did finally come out beautifully. My question is this...did anyone else have a devil of a time with it? Can I cut the amount of vodka and water in half? Any help appreciated. And...thank you for the recipe, the final result was awesome...I did want to throw it all out for a brief period of time, though.

Has anyone ever made this with Splenda? I love sugar (and blueberries! and cream cheese!), but can't eat that much (I limit myself to less than 15 grams per meal, it's a digestion issue, not a diabetes issue). Based on my quick calculations, assuming 8 servings per pie, just the white sugar is 183 calories and 47 grams of sugar per slice. For comparison, when I make a deep dish apple pie I use 3/4-1 cup sugar. So, has anyone used Splenda or made this with less sugar?

Ann, your pie photo is GORGEOUS!!! however, I never did get excited about blueberry pie.... there's something wrong about baking those poor berries until they turn to mush. ;^) I switched many years ago to making a hot (stove-top) blueberry filling that's poured over fresh berries in a pre-baked shell and I've never looked back! :)