impatient for pie

let me tell you all
about my blueberry pies, she says
beaming with baker's pride,
as if I could
hop upon her knee
like a child and listen
to the tale and history
of a blueberry pie.
well, she says,
there are secret ingredients,
but in general
we pick the berries when they're
nice and plump
and sweet, not too soon,
not too late in season.
we roll the dough out, just
so. crimping the edges
for our pan. we use white
all purpose flour,
there is butter in the mix,
sugar, of course.
wait a minute, I tell her.
stop right there.
I don't need to know how it's
made.
I just want to eat one.
do you have one we can cut,
put a slice on a plate
with a tall glass of cold milk?
if you do, good, if not
call me when you have one
ready.