Lemon Blueberry Pie 

Ingredients: – 1 pre-made pie crust (or homemade if preferred) – 4 cups fresh blueberrie – 1/2 cup granulated sugar – 3 tablespoons cornstarch – Zest of 1 lemon

– Juice of 1 lemon – 1 tablespoon unsalted butter, cut into small piece – 1 egg, beaten (for egg wash) – Optional: powdered sugar for dusting

Instructions: 1. Preheat your oven to 375°F (190°C). 2. Roll out the pie crust and place it into a 9-inch pie dish. Crimp the edges as desired and set aside.

In a large bowl, gently toss together the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice until the blueberries are coated evenly.

Pour the blueberry mixture into the prepared pie crust. Dot the top of the filling with the pieces of butter.

1. If desired, you can create a lattice crust or simply cover the pie with another layer of pie crust. If using a top crust, make sure to cut slits to allow steam to escape. 2. Brush the top crust with the beaten egg to create a shiny finish.

Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

1. Remove the pie from the oven and let it cool completely on a wire rack before serving. 2. Optionally, dust the cooled pie with powdered sugar before serving.