Ingredients
- 2(9-inch)2 (9-inch) frozen pie shells, (thawed)
- 3cups3 cups fresh blueberries
- 1/2cup1/2 cup sugar
- 2-1/2tablespoons2-1/2 tablespoons cornstarch
- 1tablespoon1 tablespoon butter
- 1/2teaspoon1/2 teaspoon grated lemon peel
- 11 egg yolk
Preparation
Step 1
Soften pie shells at room temperature. In a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining 2 cups blueberries and the peel; cool. Preheat oven to 400°F. Pour cooled filling into one pie shell. Lay the remaining pie crust on a sheet of waxed paper; press to close any cracks. With a knife or decorative pastry wheel, cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a baking sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.
You'll also love
-
Coconut Apple Walnut Pancakes 4.6/5 (13 Votes) -
Corned Beef Hash with Eggs 4.6/5 (13 Votes)
You'll also love
-
Avocado Tomato Salad 4.4/5 (34 Votes) -
Raspberry & White Chocolate Waffle... 4/5 (54 Votes)