Lemon Blueberry Pie Recipe

Here comes beautiful citron blueberry pies...

Ingredients:

For crust:
Ready-made frozen boxed pie crust or
My French home-made sweet pie crust recipe

For filling for three 3.5-inch (9cm) pie pan/dish:
9 oz blueberries (fresh or frozen) (255g)
2 tsp cornstarch
1/8 cup sugar (25g)
1 tsp fresh lemon juice
A pinch of salt
A pinch of cinnamon

For garnish on top:
1 egg, beatend with 2 tsp of water for egg wash
Granulated sugar for sprinkling


Directions:

1. Mix blueberries, sugar, sugar, lemon juice, salt and cinnamon.

2. Line pie pans with pie crust.

3. Pour the blueberry mixture into pans.

4. Cut pastry into about half inch wide strips, and make lattice top.

5. Brush the top with egg wash and sprinkle with sugar generously.

6. Bake 3.5-inch pie pans at 370F (190C) for about 25 minutes, or until the blueberry juices are bubbling and think and the crust is golden brown.

7. Let cool competely on wire wrack.

8. Serve with heavy cream blended with blueberries, if desired.

ready for baking now!

sugar coated lattice top..





Boiled and thickened blueberry juices





Serve with cream. Bon appetit!