Blue­berry Pie:

Sim­mer 3 cups blue­ber­ries with 1/2 cup maple syrup until the mix­ture reduces by half, about 20 min­utes. Pour into a bowl; stir in 4 cups blue­ber­ries, 1/2 cup maple syrup, 3 table­spoons quick-cooking tapi­oca, 1 table­spoon,lemon juice, 1/4 tea­spoon nut­meg and 1/4 tea­spoon salt. Cool com­pletely, then pour into pie shell; dot with 4 table­spoons but­ter.

Per­fect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 tea­spoon salt in a food proces­sor. Add 1 diced stick cold but­ter; process until com­bined. Add 2 more diced sticks cold but­ter; pulse three times, or until the mix­ture resem­bles coarse meal. Add 1 table­spoon white or cider vine­gar. Grad­u­ally pour in 1/3 cup ice water, puls­ing about four times until com­bined. Turn out onto a clean sur­face and press into a cohe­sive dough with­out over­work­ing (you should see bits of but­ter). Wrap in plas­tic wrap and press into a 1-inch-thick disk; refrig­er­ate at least 1 hour before rolling out.

How to Make a Pie

• Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick cir­cle on a lightly floured sur­face (refrig­er­ate the other piece).
• Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, let­ting it hang over the edge; add filling.
• Roll out the other piece of dough and place over the fill­ing; press the crust edges together and trim, leav­ing a 1-inch over­hang. Roll up or pinch the over­hang to seal.
• Place a foil-lined bak­ing sheet on a rack in the lower third of the oven; pre­heat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to pro­tect the crust. Make slashes in the top of the crust; chill for 30 minutes.
• Reduce the oven to 400 degrees. Bake the pie for 30 min­utes. Remove the foil band, brush the crust with heavy cream and sprin­kle with sugar. Bake until golden brown, about 30 min­utes; cool before slicing.