Ingredients
6 cups frozen blueberries
3/4 cup brown sugar
1/3 cup cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon salt
Lemon zest from 1 Meyer lemon plus ¼ cup juice from lemon
2 store-bought rolled 8-inch pie crusts at room temperature
2 tablespoons melted butter, plus extra for tiering the pie stand
directions
Preheat the oven to 425 degrees F. Butter a 9-inch cake pan.
In a large bowl, combine sugar, cornstarch, salt, cinnamon, and lemon zest. Mix very well, making sure the cornstarch is completely mixed with the sugar. Add blueberries and lemon juice and mix well. Put aside.
Unroll one pie crust and fit it into the pie pan. Brush the dough with some melted butter. Pour the blueberry filling into the pan and spread evenly. Place the second crust on a pastry board and cut into strips/ place the strips in a grid formation over the pie filling. Flute the edges of the cake. Spread with the remaining butter.
Place the pie on a parchment-lined baking sheet and place in the oven. Bake 15 minutes. Lower the oven temperature to 375 d3r33w F. Bake for 50 minutes. Cool the cake on a wire rack.
Posted by Jovina Coughlin in Berries, Desserts, Healthy Italian Cooking, Cakes