You can make this recipe by substituting store bought pie crust, it will be easier and faster – however, the pie crust in this recipe is not difficult at all, and it is so much better for you. I’d highly recommend recommend it.
1 lb. fresh blueberries (3 cups)
2 tablespoons cornstarch
1 tablespoon finely grated fresh lemon zest (about 1 large lemon)
1 tablespoon fresh lemon juice (about half a lemon)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup plus 2 tbsp sugar
1/2 recipe whole wheat olive oil pie crust
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
about 1 teaspoon sugar, for sprinkling
Stir together blueberries, cornstarch, zest, juice, cinnamon, salt, and 1/2 cup sugar in a large bowl until combined.
Place pie dough that’s been rolled out to a 12″ circle onto baking sheet lined with parchment paper, then spoon blueberry mixture onto center of dough, leaving a 1 1/2-inch border around edge.
Fold edge of dough over 1 inch of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of the beaten egg and sprinkle with remaining teaspoon sugar.
Bake until blueberry filling is bubbling and pastry is golden, 25 to 30 minutes. Cool slightly on baking sheet on a rack.
Recipe adapted from Epicurious.com