As my BFF Deb says, “The only thing wrong with cake is, it’s not pie.”
UPDATE: This was a very good pie, but not my favorite. The recipe came from Rose Levy Berenbaum, a source above reproach. The crust was pre-baked, and the filling was a trick I’ve not seen before — cook one cup of berries with water, sugar, lemon juice and cornstarch, then fold the rest in, fill and wait for it to cool and set. This produces a pie with a firm filling and a lovely, glistening topside, and nothing runs into the gap when you cut a piece. However, I think I’m returning to the two-crust variety — I like a thoroughly baked fruit-pie filling, m’self.
But we’re talking about blueberry pie here. There really aren’t any bad ones.