Delicious, sweet and just the right amount of tart. I really wanted to make a cherry pie that day but I couldn’t find any fresh cherries at the store so I thought hmmmmm what about a blueberry pie. I didn’t even use a recipe for this, I just threw things together and it turned out wonderful. Very quick and easy to make.
- 2 pie crusts, thawed
- 3 pints of fresh blueberries, about 3 cups worth
- Juice from 1 lemon
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- Milk or egg wash for crust.
- Extra sugar and cinnamon for top of crust
Pre heat oven to 350 degrees.
In a bowl combine the blueberries, lemon juice, sugar, cornstarch and cinnamon. Mix well. But be careful not to burst the blueberries open. Pour blueberry mixture into one pie crust. Cover the pie with the second pie crust. You can cover the whole thing or do the lattice top. If you cover the whole pie, as I did for this one, make sure you cut a few slits in the top to allow steam to escape.
Apply milk or egg wash to the crust and then sprinkle generously with sugar and cinnamon.
Bake for about 20-30 minutes or until crust is golden brown and the juices are bubbling.