Yum, blueberries! One of my favorite berries! This beautiful, deep purple berry is of the fourteen superfoods highlighted in the book, “Superfoods”, by Dr. Steven G. Pratt.According to Dr. Pratt, blueberries are everyone’s favorite superfood and are high in antioxidants, substances which enhance our immune system and lower the risk of cancer and infection. How wonderful to have something that tastes great and is actually good for you. Having said that, we will forget this blueberry pie has a crust and concentrate on the delicious blueberry.The Double-Crusted Blueberry Pie, chosen by Amy of South in Your Mouth was perfect for a Fourth of July dessert. Blueberries are very plentiful during the month of July, so is an appropriate food for celebration. We celebrated by totally wiping out this luscious pie in one sitting. Lucky, I had family visiting as I would have hated eating the whole thing myself. The pie is that good!Before joining several baking groups, I only made pies at Thanksgiving , but had hit and miss success with the pie crusts. After using Dorie’s “good for everything pie crust”, my frustrations are over. The crust came together perfectly and the only thing I would do differently is to trim more off of the overlapping bottom crust than I did. I thought my crust edges were a little too thick.The finely chopped lemon verbena added to the blueberry pie mixture enhanced the flavors of the lemon zest and juice and gave the pie some depth. The same day I bought the blueberries for the pie, I also bought some wild plums, cooked them down, passed them through a sieve ,and made a plum ice cream to go with the pie. As my photo shows, the ice cream wasn’t firm enough at the time, but the taste combination was heavenly. Check out the TWD blogroll for some fabulous photos of Dorie’s Double-Crusted Blueberry Pie. The book, From My Home to Yours, by Dorie Greenspan is well worth buying.