Blueberry Lime

I wanted to make a double crust, and since I figured that would increase the difficulty level, I went with a simpler filling. This recipe calls for frozen blueberries, and the result is not nearly as tart as I was expecting. Not too sweet, though - really mild and tasty. I cut the above piece for breakfast, for which it was perfectly suited.

In my pie studies (seriously), I read that in pastry crust, butter contributes flavor but not much flakiness and vegetable shortening contributes flakiness but not much flavor. So far I've used half and half in each crust, but I've realized that I appreciate flavor over flakiness and will be upping the butter percentage in the next pie. Which I'm hoping will be rhubarb from our garden, depending on how it looks this weekend.