My grandsons Aubrey and Addison are arriving Saturday, so I need to get busy and make a couple of blueberry pies. They know that this has been a banner year for blueberries on Isle au Haut, as they have spent most of the summer here and have picked plenty of them.

I have no excuses! They tell me that this is my best pie ever, so who can resist that?

Martha’s Maine Blueberry Pie

5 cups blueberries, preferably Maine wild blueberries, rinsed and picked over
3/4 cup sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon grated lemon zest
2 Tablespoons fresh lemon juice
1/8 teaspoon salt
2 Tablespoons (¼ stick) unsalted butter, cut in small chunks
Flaky pie crust for a double-crust pie, or purchased pie crusts

Makes one 9-inch pie.

1. In a large bowl, toss the blueberries with the sugar, flour,
cinnamon, lemon zest, lemon juice, and salt. Set aside while preparing
the pastry.
2. Preheat the oven to 400 degrees.
3. Fit a 12-inch
round of pastry dough into a 9-inch pie plate. Spoon the blueberry
filling into the shell and dot with butter. Cover with the top crust
and trim the overhanging dough 3/4 inch all around. Turn the edges
under and crimp or flute to seal. Use a sharp knife to cut steam vents.

4. Bake until the crust is golden brown and the filling is bubbly, about 40 minutes.

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.