Sunday, October 4, 2015




1 single ready to use pie crust ( I used store bought) thawed 

3 cups fresh blueberries (if using frozen, let them thaw first)
2 Tbsp. all purpose flour
2 Tbsp. sugar (you can use Splenda too)
1/2 tsp. cinnamon
1 tsp. fresh lemon juice
1/8 tsp. salt
2 Tbsp. cold butter cut into little pieces
1 egg beaten with a splash of water
coarse sugar (or granulated)

Pre heat oven to 425 degrees I have a (convect oven)
Place a cookie sheet in oven to heat

Add lemon juice to blueberries and set aside.

Mix together flour, sugar, cinnamon, salt and add to blueberries,
 gently toss together, then set aside.

Roll out pie crust into somewhat of a circle,  not exact, a little 
thinner than for a pie dish.
Place the rolled out crust onto parchment paper. Add the  
berry mixture to the center, leaving a border to fold up, about 
2 inches.
Dot the butter over the berries.
Fold up the dough up and around the berries, leave the center 
open. (see picture)
Brush egg and water mixture around crust and sprinkle with 
coarse sugar.
Place the crust w/berries onto the heated bake sheet.
Into oven, bake for 24 minutes, or until crust is golden and
blueberry mixture bubbly. (ovens vary)
Let cool for a couple of hours.
Serve with ice cream, whipping cream.

This set up very nice, not runny, as you can see by picture.
Store in refrigerator.

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