Slice of blueberry Slab pie at P is for Pie bakeshop in Orlando. (Willie J. Allen Jr./Orlando Sentinel)

Whether traditional and lattice-topped or baked to be handheld or created in slab form on a vast sheet pan awaiting generous cuts, there is no shortage of blueberry pie at P is for Pie Bake Shop in Orlando’s Audubon Park neighborhood, where Edward and Stacey Tomljenovich took the reins from its original owner in 2016.

“It was something we always talked about, opening a little cafe or bakery or something, because we both had a passion for it,” says Stacey, who works four days a week as a radiology supervisor at Arnold Palmer Hospital (and two days more at the bakery) while her husband — with a lengthy restaurant-industry resume from line cook to management — runs point at the shop. “And when our boys graduated high school we said, ‘Either we’re doing this or not and we’re never going to talk about it again!’”

P is for Pie Bake Shop co-owner Ed Tomljenovich strikes a pose with a blueberry pie. (Willie J. Allen Jr./Orlando Sentinel)

After hitting it off with bakery founder Tara Gould, they took the plunge and haven’t looked back. And there’s been a lot of blueberry pie since then, which is precisely the dish honored on April 28, National Blueberry Pie Day.

For much of the year, Stacey tells the Orlando Sentinel, the shop’s pies are packed full of Ocoee-local Tom West Blueberries (tomwestblueberries.com), which has been in business since 1954.

Blueberries and raw sugar liquefy as the ingredients are prepped for the pies. (Willie J. Allen Jr./Orlando Sentinel)

“They are some of the biggest, tastiest blueberries ever,” she says. P is for Pie sources locally whenever possible, making the difference up with beautiful berries from places like Maine and Michigan when Florida’s season is spent. At press time, they were expecting a 30-pound delivery from Tom West, all of which was slated for use in a variety of P is for Pie offerings, from traditional to funky.

“Our location enjoys both kinds of customers,” says Stacey. “For some, all they know about pie is apple, pumpkin and maybe pecan and they’re very comfortable with that. And then there are the folks who like to venture out and try our blueberry mango habanero, or the blueberry lavender, or the triple berry. They’re all unique but are still using blueberry as the core.”

Nicole Edwards puts the finishing touches on a blueberry pie. (Willie J. Allen Jr./Orlando Sentinel)

The lavender creation is popular in the hand pie format, she says. “It adds that little floral note without being like soap. We balance those flavors. It’s a very fine line.”

What about that spicy one?!

“We seed the peppers, so it’s not too spicy. Just a little peppery and delicious. Blueberries play very well with other flavors without competing. It even pairs well with pineapple, which we also do on occasion.”

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Sliced blueberry lavender hand pie. (Willie J. Allen Jr./Orlando Sentinel)

All the varieties have their devotees, including one woman who comes every year to get a classic blueberry pie for her husband’s birthday.

Whole pies have either brown butter crumb or the lovely, flaky lattice, which allows the fillings to bubble up and recede. Hand pies come in traditional and blueberry lavender flavors. They bake four slab pies every Saturday, too — three fruit and one nut. Blueberry is often in the mix. Cut in large slices, each is big enough for two.

“If you buy three, it’s the equivalent of getting a whole pie, but you get variety,” says Stacey.

Brown butter crumb topping is featured on this blueberry pie. (Willie J. Allen Jr./Orlando Sentinel)

Pies here are baked fresh ‚ she says they’ll do just fine on the counter for up to three days (if they last that long). If you dig your pie warm, 7-10 minutes in a 350-degree oven should get the job done. Some folks freeze the pie whole or in slices.

“They swear by it and it does just fine,” she says, “but our crusts are made with butter and I feel like it’s just better at room temperature. Texturally, it’s just a nicer feel.”

P is for Pie does a wonderfully caky cobbler, too. Mixed together and piled into picture-perfect Mason jars, they’re a lovely balance of cake and fruit.

No, it’s not pie. But we won’t say anything.

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A few additional options (vegan included!) for your blueberry pie pursuits. Call ahead for availability or to order in advance.

Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. For more fun, join the Let’s Eat, Orlando Facebook group or follow @fun.things.orlando on Instagram, Facebook and Twitter.