- 1 pint fresh blueberries, approx. 2 c.
- 1/4 c. granulated sugar, plus more for sprinkling
- 1 1/2 tsp. fresh lemon juice
- 1 tbsp. butter, cut into pieces
- 2 tbsp. cornstarch
- 1 egg
- 1 tbsp. water
- 1 pie crust (can be store-bought)
Preheat oven to 450*F.
Unroll pie crust and place on a baking sheet lined with a Silpat or parchment paper.
In a medium sized bowl, toss together the blueberries, cornstarch, sugar and lemon juice. Spoon mixture unto the middle of the crust leaving about 2” around the edge.
Fold the edges over, making sure the fruit in the middle shows. Cut the butter up into 6-8 chunks and place on top of the blueberries.
Whisk up the egg and water in a small bowl. Brush this onto the crust and sprinkle with sugar.
Bake 20-23 minutes until the crust is a nice golden brown.
Once cooled, you can move it onto a serving plate or be all fancy and serve straight from the baking sheet. Enjoy with a big scoop of vanilla ice cream!