Recipe shared courtesy of Workman Publishing; from Lamothe: There are several options for topping this brightly flavored blueberry pie. If you like a crumb top, I highly recommend using the Oat-and-Nut Crumble on page 43. If you’d prefer your blueberries loud and clear, leave the pie naked and top it straight out of the oven with fresh blueberries and a tart lemon drizzle. If you do decide to make the lemon drizzle, you’ll want to prepare it in advance and refrigerate it while you assemble and bake the pie. Simply whisk together 1 tablespoon of confectioners’ sugar and 2 tablespoons of freshly squeezed lemon juice in a small bowl until it’s smooth. When I go the fresh berry–topped route, I also like to cut out fun shapes from the extra pie crust dough, bake them separately as crust cookies (see page 25 for instructions), and stick them on top later to create decorative scenes. Either way, it’s a wonderful summer pie!