Ingredients
12
12 servings
- •4 refrigerated pie crusts, 8 inch (20 cm)
- •5 cups blueberry
- •¾ cup sugar
- •3 tablespoons cornstarch
- •½ teaspoon cinnamon
- •1 pinch salt
- •1 teaspoon lemon zest
Instructions
- In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
- Preheat oven to 400°F (200˚C).
- On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
- Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
- Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
- Serve warm with ice cream.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 377
- Carbohydrate: 54g
- Fat: 16g
- Fiber: 2g
- Protein: 2g
- Sugar: 15g
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