- White sugar, 1/4 cup
- Cornstarch, 3 tablespoons
- 1/2 teaspoon of cinnamon powder
- 4 grains of salt
- 4 cups of blueberries, fresh
- One (14.1 ounce) box of thawed double-crust pie pastry
- 10 grams of butter
Pre-heat the oven to 375 degrees F (190 degrees C) with one of the oven racks in the lowest position.
In a dish, combine sugar, cornstarch, cinnamon, and salt; sprinkle over blueberries.
One pie crust is used to cover a pie plate. Fill the crust with the fruit filling and top with butter. Strips of the leftover pastry should be 1/2 to 3/4 inch broad. Create a lattice top using the strips. Edges are fluted and crimped.
Pie should be baked for about 50 minutes, until the crust is golden brown and the filling is boiling.
Your Pie is ready!