Ingredients

• 4 pints of Blueberries

• 2 Pie crusts

• 1 cup of Sugar  

• 2 tbsp. of Lemon Juice

• 1 tsp. Vanilla

• 1 ½ tbsp. of Cornstarch

• A “pinch” of Nutmeg

• 3 tbsp. of Butter

• 1 Egg wash with small amount of milk

How to Prepare

1. Preheat oven to 375 degrees

2. In a pan, add the Blueberries and Lemon Juice, mix

3. Add in Vanilla, mix

4. Add in Sugar, mix

5. Place the pan of the stove to heat for a couple of minutes until the liquid separates

6. Add in Nutmeg and Butter, mix

7. Heat until bubbling

8. Once bubbling, add Cornstarch with Lemon Juice until smooth

9. Mix with Blueberries

10. Turn off heat, let thicken while cooling for 30 minutes

11. After 30 minutes, take the egg wash to coat the bottom and sides of the Piecrust

12. Add Blueberries into Piecrust

13. Add top of Piecrust and remove off any excess crust

14. Fold both crusts on top of the pie for ventilation

15. Add Egg wash to the top of Piecrust and sprinkle some Sugar over it

16. Bake in the oven for 45-60 minutes

17. Check every 15 minutes

18. Remove from the oven and let cool for 30-40 minutes

19. ENJOY and Subscribe for more!