 | | Directions |
- Preheat oven to 400°F.
- Place blueberries in a large bowl. In a small container, combine sugar, cinnamon, cornstarch, and grated lemon peel. Sprinkle the dry mixture over the blueberries. Drizzle vanilla over the bluberries.
- Line pie pan with one pie crust. Brush bottom of crust with beaten egg white. Pour blueberry mixture into crust.
- Cut remaining crust into ½ inch wide strips and create a lattice top. If preferred, place full crust on pie and crimp bottom and top crust together. If using the full crust, cut 3 or four ½ in slits into top crust to allow steam to escape while baking.
- Before baking, cover edges of crust with strips of aluminum foil to prevent crust from over browning while baking.
- Bake for 50 minutes or until crust is golden brown and juices are bubbling.
- Serve warm or cool. Add ice cream, if desired.
|
|
|
Prep Time: 15 minutes
Cook Time: 1 hour
Container: 9" pie plate
Servings: 8
Serving Size: 1 piece
|  | | Ingredients | | - | | 2 9" refrigerated pie crusts |
| - | | 6 cups fresh blueberries |
| - | | 1 cup sugar |
| - | | 1/4 cup cornstarch |
| - | | 1/4 teaspoon cinnamon |
| - | | 1 1/2 teaspoons lemon peel, finely grated |
| - | | 1 teaspoon vanilla |
| - | | 1 egg white, lightly beaten |
|
| |
