With blueberries being one of the few fruits I can eat, I wanted to take advantage and make a pie!
5 cups fresh blueberries
1 tablespoon lemon juice
1 package refrigerated pie crusts (you want both a top and bottom crust, so make sure the package comes with two crusts)
1 cup sugar
1⁄2 cup flour
1⁄8 teaspoon salt
1⁄2 teaspoon ground cinnamon
2 tablespoons earth balance butter
1 tablespoon canola oil
1 teaspoon sugar
extra ground cinnamon (as needed)
- Add lemon juice to berries and give it a quick mix. Set aside.
- Roll out one of the pastry crusts into a pie-pan, according to package directions.
- Combine 1 cup of sugar, flour, salt and the 1/2 teaspoon of cinnamon and add to the berries. Mix well and pour into pastry shell. Dot the top with the earth balance butter.
- Unfold the remaining pastry and use a knife (I used a pizza cutter) to create strips. Create a lattice pattern on top of the pie, making sure to crimp the edges where they meet.*
- Brush top of pastry with the canola oil, and sprinkle with 1 teaspoon sugar and the extra ground cinnamon. Cover the top loosely with aluminum foil.
- Bake at 400° for 40 minutes.
- Remove the aluminum foil and bake for another 20 minutes. Make sure the blueberries look slightly watery/liquidy (and slightly bubbling) and the crust is golden brown before removing from the oven.
- Let the pie sit for at least an hour before serving, otherwise it will be too runny.
* If you don’t want to do a lattice pattern, just add the uncut pastry to the top of the pie, seal the edges, and cut slits in the top so the steam can get out.