Ingredients: – 1 pre-made pie crust (or homemade if preferred) – 4 cups fresh blueberrie – 1/2 cup granulated sugar – 3 tablespoons cornstarch – Zest of 1 lemon
– Juice of 1 lemon – 1 tablespoon unsalted butter, cut into small piece – 1 egg, beaten (for egg wash) – Optional: powdered sugar for dusting
Instructions: 1. Preheat your oven to 375°F (190°C). 2. Roll out the pie crust and place it into a 9-inch pie dish. Crimp the edges as desired and set aside.
In a large bowl, gently toss together the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice until the blueberries are coated evenly.
1. If desired, you can create a lattice crust or simply cover the pie with another layer of pie crust. If using a top crust, make sure to cut slits to allow steam to escape. 2. Brush the top crust with the beaten egg to create a shiny finish.
Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
1. Remove the pie from the oven and let it cool completely on a wire rack before serving. 2. Optionally, dust the cooled pie with powdered sugar before serving.