Instructions

Preheat oven to 375 Degrees.  Spray a baking sheet with cooking spray.  Place a Silpat onto the baking sheet and set aside.  If you do not have a Silpat sheet you can use Parchment paper.

Fresh Blueberries

Clean the blueberries and pat dry with a paper towel.  You can also rinse these ahead of time and store the fruit in the fridge.  Place the blueberries into a mixing bowl.  Sprinkle the sugar over the blueberries and stir to evenly coat them.  Add the vanilla, lemon juice, 3/4 of the lemon zest (save the rest of the zest to sprinkle on top before baking), cinnamon and stir well.  Let the blueberries sit for about 10 minutes.  Add the cornstarch and stir again.  Let the berries sit another 5 minutes and stir one last time.

Unroll the pie dough onto the baking sheet/Silpat.  Place the berries (without the extra juice) onto the pie dough, leaving about a 2″ border around the edges.  Start to fold up the edges and pinch the dough together.  Sprinkle the remaining lemon zest over top of the blueberries.

Ready for the oven!

Brush the dough with the maple syrup and sprinkle the white sparkling sugar on the crust and onto the blueberries.

Bake in the oven for approx. 40-50 minutes, just until the blueberries are nice and bubbly and the crust is golden brown.  Remove from the oven and set aside to cool.

Look at that beauty!

Sprinkle with some Confectioner’s Sugar, slice and serve.  Serve with a side of ice cream or whipped cream. We served our pie with a side of Blueberry Cheesecake Ice Cream that we discovered at a local farm & creamery.   You can also garnish with some mint leaves or even fresh basil leaves.

Mangia! Enjoy!