Ingredients
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3 cups fresh blueberries
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2 tablespoons cornstarch
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1 tablespoon grated lemon, zest of
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1 tablespoon fresh lemon juice
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1/4 teaspoon cinnamon
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1/4 teaspoon salt
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1/2 cup sugar, plus
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1 teaspoon sugar
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1 tablespoon cold butter, cut into pieces
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1 egg, beaten
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grated lemon, zest of (to garnish)
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cooking spray
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1 refrigerated pie crust
Instructions
- 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.