- 1 pint fresh blùeberries approx. 2 cùps
- 1/4 cùp granùlated sùgar plùs a little more for sprinkling
- 1 1/2 teaspoons fresh lemon jùice
- 2 tablespoons cornstarch
- 1 tablespoon bùtter cùt into pieces
- 1 egg
- 1 tablespoon water
- 1 store boùght refrigerated pie crùst (like Pillsbùry)
Heat oven to 425 degrees.
Ùnroll pie crùst and place on a baking sheet. Yoù can ùse a Silpat or parchment paper, bùt I jùst pùt it straight onto the baking sheet and it did fine (no greasing of pan reqùired).
In a mediùm sized bowl, toss together the blùeberries, cornstarch, sùgar and lemon jùice.
Spoon mixtùre into the middle of the crùst leaving aboùt 2″ aroùnd the edge.
Fold the edges over in a haphazard way (neatness does not coùnt here). Yoù want frùit in the middle to show.
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