Ingredients:

  • 3 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 (9 oz) refrigerated pie crust or puff pastry
  • 1 large egg
  • 1 tbsp milk
  • 1 tbsp coarse turbinado sugar

Instructions:

  1. In a medium bowl, toss the blueberries with sugar, cornstarch, lemon juice, and zest. Stir gently until the berries are coated in a smooth, slightly opaque slurry. Set aside for 5 minutes to let the juices begin to release.
  2. Roll out your chilled pastry on a piece of parchment paper into a rough 12-inch circle. Pile the blueberry mixture into the center, leaving a 2-inch border of dough around the edges.
  3. Gently fold the edges of the dough over the berries, pleating the crust as you go, leaving the center open to expose the fruit.
  4. Beat the egg with milk. Brush the pleated edges with the egg wash and sprinkle generously with coarse turbinado sugar.
  5. Bake at 400°F (200°C) for 25–30 minutes until the crust is mahogany-colored and the filling is bubbling vigorously.