Categories: Pies
Ingredients
- 1 package Storebought Pie Crust (2 Rounds Of Dough)
- 2 cups Blueberries (generous)
- 1/4 cup Sugar, Plus Extra For Sprinkling
- 2 Tablespoons Cornstarch
- 1 whole Lemon
- 1 teaspoon Vanilla Extract
- Pinch Of Salt
- 1 whole Egg
- 1 Tablespoon Water
- Whipped Cream, For Serving
Directions
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Preheat oven to 425 degrees.
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Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl.
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Set it aside once it’s all combined.
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Unroll the two discs of dough.
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Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc.
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Re-roll the scraps and cut 2 more.
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Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan).
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Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round).
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Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.
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Make an egg wash by beating together the egg and water.
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Brush edges of each pie with the egg wash and sprinkle the crust with sugar.
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Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes. Remove to a platter and allow to cool.
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Serve warm or at room temperature with a dollop of whipped cream.