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PREP TIME |
TOTAL TIME 1 hr, 10 min |
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COOK TIME 60 min |
SERVINGS Makes one pie |
INGREDIENTS
- 6 cups Josh Pond frozen, wild organic Maine blueberries
- 3/4 cup sugar
- 3 rounded tablespoons all-purpose flour
- ½ tsp freshly grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- ¼ tsp salt
- ½ tsp ground cinnamon
- Double pie crust, prepared
- 1 egg + 1 tablespoon water, mixed together
- Turbinado sugar, for sprinkling
INSTRUCTIONS
- Preheat oven to 375 degrees F.
- Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
- In a large bowl, toss the frozen blueberries with the sugar, flour, lemon zest, lemon juice, salt, and ground cinnamon. Pour into bottom crust.
- Cover the pie with a full double top crust, or a lattice design and pinch to make the crust ends meet.
- Brush the egg wash on the tops and edges of the crust and sprinkle with turbinado sugar.
- Bake the pie for 55-65 minutes at 375°F, or until it is golden brown and the berries are bubbly. Let it cool down completely to set the filling before serving with vanilla ice cream.
