Blueberry Cobbler

By RuthLouise

Ingredients

• 4 8-inch refrigerated pie crusts
• 5 cups fresh blueberries
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1 teaspoon lemon zest

Preparation

Step 1

Preheat oven to 400°F/200˚C.

In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside. 

On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches. Cut diagonally into strips. 

Roll out another 2 pie crusts. Place in a 15 inch by 10 inch by 1 inch baking sheet.

Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.

Serve warm with ice cream.