1 pkg. refrigerated rolled-out piecrusts (15 oz. pkg.)
2 pkgs. (1 pint ea.) blueberries
2/3 cup plus 1 tsp. sugar
1/4 cup cornstarch
1 tsp. fresh lemon zest
2 Tbsp. fresh lemon juice
1 egg white, lightly beaten
Vanilla ice cream, optional

1. Heat oven to 400 degrees.  Roll crusts out slightly.  Fit one crust into a 9-inch deep-dish pie plate.  Set aside second crust.

2.  In a large bowl, toss blueberries, 2/3 cup of the sugar, the cornstarch, lemon zest and juice.  Let stand for 5 minutes.

3.  Meanwhile, with a pastry cutter or pizza cutter, cut remaining crust into ½-inch wide strips.

4. Transfer blueberry mixture to crust-lined pie plate.  Weave a lattice top, alternating strips of crust.  Crimp edges to seal.  Brush crust with egg white; sprinkle with remaining teaspoon sugar.

5.  Bake pie at 400 degrees for 15 minutes.  Reduce heat to 350 degrees and continue to bake for an additional 45 to 50 minutes or until center is bubbly and crust is golden (tent with foil if browning too quickly).  Serve slightly warm with vanilla ice cream if desired.

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