A sweet dessert for spring.
1 Tenderflake Frozen Deep Dish Pie Shell, thawed
1-3/4 cups fresh blueberries
1 tsp lemon zest
1 tsp vanilla extract
1 tsp lemon juice
1 tsp cinnamon
1 tbsp all-purpose flour
1/4 cup granulated sugar
Pinch of salt
1 egg, lightly beaten, optional
2 tsp coarse or demerara sugar, optional
Step 1: Preheat oven to 375°F.
Step 2: Remove pie shell from freezer and allow to thaw at room temperature for 10-15 minutes.
Step 3: Combine blueberries, zest, juice and vanilla in a bowl. Add cinnamon, flour and granulated sugar and toss lightly to combine. Set aside.
Step 4: Remove pie shell from foil plate and place on large sheet of parchment paper. Roll out pie shell to approximately 10" in diameter and 1/2" thick. Edge can be uneven. Slide pie shell and paper onto a large flat baking sheet; pastry may hang over edge of sheet.
Step 5: Spoon blueberry mixture into centre of pastry, leaving a 3" pastry edge. Fold pastry edge up and over fruit mixture, overlapping edges as required, leaving centre of pie uncovered. Trim excess parchment paper around edge of pie to prevent burning.
Step 6: Brush pastry with beaten egg and sprinkle pastry and fruit filling with coarse sugar, if using.
Step 7: Bake on lowest shelf of preheated oven for 30 minutes or until fruit is bubbling and pastry is golden brown. Allow to stand for 5 minutes before serving. Pie is best served warm the day it is made.