Ingredients:

  • 1 (14 oz / 397g) refrigerated pie crust
  • 1 tbsp (15ml) heavy cream
  • 1 tbsp (12g) coarse turbinado sugar
  • 3 cups (375g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (5ml) lemon juice
  • 1/2 tsp (1g) lemon zest
  • 1/4 tsp (1g) ground cinnamon
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Unroll the chilled pie crust onto the parchment paper. If using puff pastry, roll to a consistent 1/2cm thickness and trim into a rough circle.
  3. In a large mixing bowl, gently toss the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt until the fruit is evenly coated.
  4. Pile the blueberry mixture into the center of the dough, leaving a 2-inch (5cm) border around the edges.
  5. Fold the edges of the dough up over the fruit in overlapping pleats, leaving the center open.
  6. Brush the folded edges with heavy cream and sprinkle with coarse turbinado sugar.
  7. Bake for 25–30 minutes until the crust is mahogany-colored and the filling is bubbling.