Blueberry Pie

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Cinnamon

Cook blueberries, both sugars, cornstarch, orange juice, cinnamon, and salt until thick and bubbling. Let the filling cool to room temp.

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Roll one disc of pie crust dough into a circle that’s 12 inches in diameter. Carefully transfer the rolled out crust to your pie plate.

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Pour the room temperature pie filling into the crust.

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Roll out the other disc of dough and place the rolled out dough over the filling in the pie plate (or create a lattice pie top).

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Whisk together an egg with 1 Tbsp of water. Brush the egg wash over the crust then sprinkle with turbinado sugar.

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Bake the pie at 425°F for 20 minutes then continue baking at 350°F for 45-50 minutes, until the crust is golden and the filling is bubbling.

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Click the Link Below for the Full Recipe

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Blueberry Pie

with

Frozen Blueberries

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With a guaranteed-not-runny filling and hints of cinnamon and citrus, this blueberry pie with frozen blueberries is sure to please any blueberry pie lover!

Cinnamon

Sugar

Pie Crust

Salt

Brown Sugar

Frozen Blueberries

Egg

Cornstarch

Orange Juice

Turbinado

Sugar

Cook blueberries, both sugars, cornstarch, orange juice, cinnamon, and salt until thick and bubbling. Let the filling cool to room temp.

Step 1

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Roll one disc of pie crust dough into a circle that’s 12 inches in diameter. Carefully transfer the rolled out crust to your pie plate.

Step 2

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Pour the room temperature pie filling into the crust.

Step 3

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Roll out the other disc of dough and place the rolled out dough over the filling in the pie plate (or create a lattice pie top).

Step 4

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Whisk together an egg with 1 Tbsp of water. Brush the egg wash over the crust then sprinkle with turbinado sugar.

Step 5

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Bake the pie at 425°F for 20 minutes then continue baking at 350°F for 45-50 minutes, until the crust is golden and the filling is bubbling.

Step 6

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Click the Link Below for the Full Recipe