email this page
Ingredients
1 (15-ounce) package refrigerated pie dough
2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated
lemon rind
5 cups blueberries
1 egg whisked with 1 teaspoon water
Instructions
2/3 cup sugar
1/4 cup cornstarch
2 teaspoons grated
lemon rind
5 cups blueberries
1 egg whisked with 1 teaspoon water
1. Preheat oven to 425F.
2. On a floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
3. Combine sugar, cornstarch and lemon rind in a large bowl. Add blueberries; mix gently. Spoon into pie plate.
4. Roll remaining pie dough into a 10-inch circle. Cut into 8 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush dough with egg mixture.
5. Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes, or until pastry is glazed and fruit is bubbling. Cool on wire rack. Serves 8.
Recipe by Jean Kressy, "Blueberry Daze," July 2009.
Nutritional Information
2. On a floured surface, roll half of pie dough into a 12-inch circle; fit into a 9-inch pie plate.
3. Combine sugar, cornstarch and lemon rind in a large bowl. Add blueberries; mix gently. Spoon into pie plate.
4. Roll remaining pie dough into a 10-inch circle. Cut into 8 strips. Arrange strips in lattice pattern over fruit. Press edges of dough together and fold under. Brush dough with egg mixture.
5. Bake 15 minutes. Reduce oven temperature to 375F and bake 30 minutes, or until pastry is glazed and fruit is bubbling. Cool on wire rack. Serves 8.
Recipe by Jean Kressy, "Blueberry Daze," July 2009.
Per serving: 230 calories, 9g fat, 25mg chol., 3g prot., 47g carbs., 2g fiber, 160mg sodium.
