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Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Blueberry Filling: In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, ground cinnamon, and salt. Gently toss until the blueberries are evenly coated.
Line Pie Dish: Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides.
1. Add Filling: Spoon the blueberry filling into the pie crust, spreading it out evenly. Dot the top of the filling with small pieces of butter. 2.
1. Top with Second Pie Crust: Place the second pie crust over the blueberry filling. Trim any excess crust from the edges, leaving about 1/2 inch overhang.
1. Crimp Edges: Fold the overhanging edges of the top crust under the bottom crust and crimp them together to seal. You can also use a fork to press the edges together.
Ventilation: Use a sharp knife to make a few small slits in the top crust to allow steam to escape during baking.