Ingredients
The following ingredients have 4 Servings
- 1 store bought pie crust (or homemade!)
- 1 lb blueberries (about 3 cups)
- 3 tablespoons cornstarch
- Juice and zest of 1 lemon (about 1 tablespoon each)
- 1/2 cup sugar
- Pinch of salt
- 1 large egg beaten with 1 tablespoon water for egg wash
- Turbinado or demerera sugar, such as Sugar in the Raw to dust crust
Instruction
- Preheat oven to 400°F. Line baking sheet with parchment. Set aside.
- Stir together blueberries, cornstarch, zest, juice, sugar, and salt in a large bowl until combined.
- Transfer dough to parchment-lined baking sheet. Spread the filling in the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating the edges as you go.
- Whisk egg and water together. Brush the egg wash over the edges of the dough and sprinkle with coarse sugar.
- in a 400°F oven for 30-35 minutes, or until golden brown. Remove from the oven and let stand for 5 minutes. Cut into wedges and serve hot, warm or at room temperature.
