Ingredients:
3 cups fresh blueberries
2 tablespoons cornstarch
1 tablespoon grated lemons, zest of
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup sugar, plus
1 teaspoon sugar
1 refrigerated pie crusts
1 tablespoon cold butter, cut into pieces
1 eggs, beaten
grated lemons, zest of ( to garnish) (optional)
cooking spray
Directions:
preheat oven to 425.
line a baking sheet with foil and spray with non stick spray.
in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
unwrap the pie dough and unfold onto a baking sheet.
spoon the berry mixture into the center of the dough, leaving a 1 inch border.
fold the edge of dough over the berries, pleating.
dot butter over top of blueberries, brush the pastry with beaten egg.
sprinkle pastry edge with remaining sugar.
bake for 25-30 minutes until bubbling.
garnish with grated zest, if desired.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.