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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)


  1. Add lemon juice to berries and give it a quick mix.  Set aside.
  2. Roll out one of the pastry crusts into a pie-pan, according to package directions.
  3. 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.
  4. 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.*
  5. 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.
  6. Bake at 400° for 40 minutes.
  7. 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.
  8. Let the pie sit for at least an hour before serving, otherwise it will be too runny.
  9. ENJOY!

Right out of the oven before I let it sit for a few hours!

* 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.