Yum!

Do you have fresh blueberries now, or did you use frozen? We can get fresh from somewhere in the southern hemisphere this time of year, but way too expensive to buy enough for a pie. It looks yummy!

That looks just perfect. Lovely thin pastry.

Olychick they were fresh -- our grocery store has had amazing berries (strawberries, blueberries and raspberries) this past month.

Olychick, local PNW groceries carry fresh blueberries year round (in the off season they come from California, just like the strawberries and raspberries)!! And they are not expensive. I buy a quart every couple of weeks to mix with other fruit or to make blueberry muffins - a whole pie is a bit too much for just a single person :-)

Around here( Western Pennsylvania ) fresh blueberries run about 2.25 a pint so not cheap when 4 cups are needed, but on the other hand a blueberry pie isn't something I'd make often but rather if company is expected..Marthas pie looks worth the price and worthy of special guests.

MP -- the grocery was running a sale on them $1.75 a pint! Cheaper, actually, than local fresh blueberries in season and they were as good!

I bought some cassis liqueur to make Ina Garten's Chocolate Cassis Cake, and I thought the cassis tasted like blackberries (it's actually made from currants), but Giada thinks it is made from cherries. I saw the show where Ina made this cake for Giada's birthday. Anyway, I have a lot of cassis left over, and so this might be another good way for me to use it. I think it would be very good with blueberries.

Thanks for sharing!

The cassis does give it an extra "oomph"!

Lars, why don't you do what it's intended for? Put it in wine and make a kir. It's good on ice cream too.

Islay, I have put it on ice cream, but I don't eat that much ice cream, and I have a lot of liqueurs that I use on ice cream.

I had not thought of putting it in wine, however. I'll have to try that.

I was told that the original kir was with a red wine from Tourraine but its usually with a dry white, or a kir royale, with champagne. Just a tablespoon per glass is enough.

I did try it with a tablespoon of cassis and four tablespoons of dry white wine (Pinot Grigio), and it was pretty good, but it reminded me a bit of sweet sherry. I think it would be better with champagne, and it does not need much cassis. The bottle of cassis did have a recipe for kir, and it said one part cassis to four parts Champagne, but I think that would be too much cassis.

Making we crave some wild blueberry pie now! I'm always amazed at the intense blueberry flavor those tiny little berries have, compared to the big, glorious-looking ones from the grocery store, that have far less flavor. Gorgeous pie, Martha!