Berry pie

A pie with a blueberry filling is considered to be one of the easiest pies to make because it does not require pitting or peeling of fruit. It usually has a top and bottom crust. The top one can be a circular crust but the pie can also have a crumble crust or no top crust at all. Blueberry pies are generally eaten in the summertime because that is when blueberries are in season. From Evenks and Dolgans to Cossacks and Archangelsk settlers — all Siberians have drawn from the cornucopia of forest berries to flavour their cuisine. Berries are used to this day to bake cake, ferment cabbages, make tea and, of course, jam. An old proverb says that everything can be wrapped in a pirog or pie, which is actually true given the multitude of fillings in Russian cuisine that range from potato, cabbage and meat, to fish, berries, fruit, celery, hard boiled eggs, fried onion or “just so” - that is, with flour ground with sugar and butter and no filling.