The pie after my husband and I each had a slice. The pie pan is a piece of yellow-ware I’ve had for years

July is the perfect month to make this pie because blueberries are in season and they’re cheap and easy to find. It’s easy and delicious–the crust is a special kind that you don’t need to roll out, and it’s great with the blueberries. Serve the pie with vanilla ice cream or whipped cream. And let me know how you like it.

Here’s what you’ll need for the filling:

2 pints of blueberries, washed

1 cup of sugar

3 tablespoons of flour

1 tablespoon of apple cider or white vinegar (the secret ingredient)

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

a pinch of salt

And for the crust:

1 1/2 cups of flour

1 teaspoon of sugar

1/2 teaspoon of salt

1/2 cup of vegetable oil

3 tablespoons of milk

Heat the oven to 400 degrees. Combine all the filling ingredients in a bowl and set aside while you make the crust. Put all the crust ingredients in your pie pan and mix them around with a fork till they’re blended. Then use the fork and your fingers to flatten and shape the mixture over the bottom of the pie pan and up the sides. You won’t get as pretty an edge as you get with a rolled crust but this crust almost tastes better.

Now bake the unfilled crust for 5 minutes. Take it out of the oven, turn the oven up to 450, and carefully pile the filling into the crust. Smooth it out so it looks nice. Bake the pie at 450 for about 10 minutes then reduce the heat to 350 and bake about half an hour more.