Admittedly crappy lighting in this photo, but I hope you can appreciate how freaking delicious this pie was just by looking at it. Perhaps Deb’s photos on smitten kitchen will convince you (that link has the recipe as well, if you’re interested). You’ve got to try this crust — it was super flaky and crisp, such a nice contrast to the buttery texture of the fruit. The only changes I made to this recipe were to add about a cup of blueberries and a bit of extra crème fraîche (maybe 2 additional T.). This pie is really easy to make, and would be the perfect dish to bring to a summer bbq, chilled, room temperature, or still warm from the oven. It’s great any way you slice it.