Double Crusted Blueberry Pie

This week Amy of South In Your Mouth chose Dorie's double crusted blueberry pie.  Often times when I bake, whatever I'm baking reminds me of someone or something and I think about that person or thing the entire time I'm baking.  This week's recipe reminded me of my sweet friends, Joseph and Mechelle Parker.  Joseph's dad has a HUGE blueberry farm in Mississippi. The Parkers were our neighbors for 2 years and Joseph and I went to law school together.  Mechelle always brought a ton of blueberries home for us.  We lived next to them during Mechelle's pregnancy with their twin boys, Joseph and Jacob.  The Parkers now live about 5 hours away from us and we miss them and our other neighbors from Shelby's Place A LOT!!!!

This pie was fabulous.  I always think each week's recipe is my favorite, but I really think this was the best thing I've made so far.  This was my first time to make pie crust- I had to make one crust at a time because my food processor isn't big enough for the double batch.  The one on the right was my first attempt.  I was very paranoid not to overwork the dough, as cautioned by Dorie in the recipe.  The first batch I made was not "worked" enough.  It felt like dry ingredients pressed together- and it took FOREVER to form it into a ball.  The one on the left is my THIRD batch.  I made 3 because I didn't think the first one would roll :) 

I was VERY happy with the crust.  It was SO SO SO much better than store-bought crust and not that hard once I stopped panicking.  I was worried the third crust would be tough, but I thought it was great.  I had family over for the 4th, and we ate the pie as soon as the 30 minute cooling time was finished.  Everyone LOVED it!!!  Another great recipe.....