Everywhere I look I see pints of bursting blueberries calling me name…. ‘Angela, buy me. Bake me in a pie.’ I finally gave into the whim last weekend and made my very first blueberry pie. A couple of things I didn’t really know about blueberry pies before I made it: You have to bake them a long time — so it’s NOT a good thing to do on a hot day. And they need to cool so long (at least six hours) that unless you start early in the morning, chances are you won’t be able to enjoy the pie on the same do you baked it. I looked at a ton of blueberry recipes before finally settling on one from Everyday Food for a blueberry-ginger pie. I liked the idea of not only adding a little lemon to the fruit, but also a bit of of ginger. The crust was from a basic recipe that was easy enough, but not too exciting, tastewise. One of the biggest variations I saw in different recipes was that some called for corn starch (like this recipe) and others called for tapioca. Do you have a preference? Let me know if you have any pie baking tips. — Angela M.