Blueberry Pie
Gluten Free Girl called for an internet-wide Pie Party and well, I can't resist a chance to make pie, so I made a Blueberry one!
Ingredients
About 5 cups fresh blueberries, washed with any stems removed
1/4 cup cornstarch
1/2 cup dark brown sugar
zest from one small lemon
juice from half of one small lemon
2 tbsp cold butter, cut in small pieces
2 pre-made gluten free pie crusts (I use the Whole Foods brand.)
1/4 cup cornstarch
1/2 cup dark brown sugar
zest from one small lemon
juice from half of one small lemon
2 tbsp cold butter, cut in small pieces
2 pre-made gluten free pie crusts (I use the Whole Foods brand.)
Make
Preheat the oven to 350 degrees.
In a large bowl, toss the blueberries with the cornstarch, sugar, zest, juice and butter.
Carefully pour the mixture into one of the pie crusts, pressing the blueberries down gently to pack them all in.
Turn the other pie crust upside down on top of the one filled with blueberries. Pinch the two edges together to seal.
Place the pie on a rimmed cookie sheet and bake for about 45-50 minutes or until the crust is golden and the juice has begun to bubble!
Let cool completely before enjoying! (Or break into it early like I did and just use a large spoon to scoop out all the deliciousness!)
In a large bowl, toss the blueberries with the cornstarch, sugar, zest, juice and butter.
Carefully pour the mixture into one of the pie crusts, pressing the blueberries down gently to pack them all in.
Turn the other pie crust upside down on top of the one filled with blueberries. Pinch the two edges together to seal.
Place the pie on a rimmed cookie sheet and bake for about 45-50 minutes or until the crust is golden and the juice has begun to bubble!
Let cool completely before enjoying! (Or break into it early like I did and just use a large spoon to scoop out all the deliciousness!)
