Blueberry Pie
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| Serves | 8 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable |
Ingredients
- 4 Cups Blueberries
- 1/2 Cup Sugar (plus 2 Tablespoons)
- 1 lemon (zest of one lemon)
- 1 lemon (juice form one lemon)
- 3 Teaspoons vanilla extract
- 5 Tablespoons corn starch
- 1 Tablespoon butter (cut into small peices)
- 2 Teaspoons sugar
- 1 egg (beaten)
- 1 ready made pie crusts (I use Pillsbury)
Note
Feel free to use any pie crust that you love. I was out of time this time around so used a store bought pie shell. They work great in a pinch!
Directions
| Set oven temperature to 375 degrees. | ||
| In a large bowl, mix together blueberries, sugar, lemon zest and juice, vanilla and corn starch. | ||
| In a 9 inch pie plate, lay down your first pastry shell in the bottom of the pie pan. Fill the pie with blueberry mixture. Place small pieces of butter onto top of mixture. Place the other pastry sheet over blueberry mixture. Crimp edges together and cut four slits evenly around pie. With a pastry brush, liberally brush on egg wash and sprinkle with remaining 2 teaspoons of sugar. | ||
| Before placing in oven, cover the edges of the pie with tin foil. Bake in oven for 20 minutes. After 20 minutes of baking, remove tin foil and bake for an additional 20-25 minutes or until the pie is a delightful golden brown. | ||
| Let cool before serving or if you are like me dig in while its warm! |
