The thought of summer always conjures up the image of blueberry pie for me. And when I think of blueberry pie, I think of Pearl. Served only in season, I wait three quarters of the year until I can get my pie. So once it’s summer, I would not think of leaving the restaurant without that essential ending to a perfect meal. The pie is served warm, à la mode with vanilla gelato from Il Laboratoria del Gelato. The blueberries ooze out of the pie, enticing you to take a bite. The crumble is nice and crunchy in contrast to the soft tender berries. But what I love most is the perfect crust. The buttery layers of dough are crisp and flaky. Chef Rebecca Charles knows her seafood, but she also knows her pies!

See the recipe for the blueberry crumble pie to the right in Recipe Box 2.