- 1 cup sugar
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 2 pounds blueberries, fresh or frozen
- 2 refrigerated pie crusts
- 1 tablespoon milk
- 1 tablespoon coarse sugar, or regular granulated sugar
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Preheat oven to 375°F.
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In a large saucepan, stir together the sugar, cornstarch and salt. Then add the lemon juice and blueberries and stir until well-combined.
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Place the saucepan over medium heat. Cook for several minutes, stirring frequently, until the filling is bubbling and is thickened; set aside.
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Unroll one of the pie crusts into the bottom of a pie pan.
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Pour the filling over the bottom crust.
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Unroll the remaining pie crust, cut into thin slices and decorate the top of the pie with a lattice crust.
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Press the edges of the crust together and crimp as desired.
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Brush the milk over the top crust and sprinkle with sugar.
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Cover the edges of the pie with foil or a pie crust shield and place into the oven. We recommend placing a sheet pan under the pie crust in case it bubbles over the edge.
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Bake for 45 minutes, remove the foil and bake an additional 5-10 minutes, or until the crust is golden brown.
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Check out our homemade pie crust recipe to make your own warm, flaky crust from scratch!