Description
A rustic, free-form dessert featuring sweet blueberries and a buttery crust. Perfect for showcasing summer fruit with minimal effort.
Ingredients
Ready-to-bake pie dough round (1 refrigerated, e.g., Pillsbury)
1/4 cup monk fruit sweetener or sugar (plus more for sprinkling)
3 tablespoons all-purpose flour (plus more for dusting)
4 cups fresh blueberries (rinsed and dried)
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 egg white (beaten until frothy or substitute with milk/plant-based milk)
Instructions
Line a large baking sheet with parchment paper
Remove pie dough from refrigerator and let sit at room temperature 10-15 minutes
Preheat oven to 375°F (190°C)
In a bowl, combine blueberries, 1/4 cup sweetener, lemon juice, lemon zest, and 3 tablespoons flour
Roll out dough on parchment paper to ~12-inch diameter
Mound blueberry filling in center, leaving 3-inch space around edges
Fold edges of dough over filling, pleating as needed
Brush edge with egg white and sprinkle with sugar
Bake 35-40 minutes until golden and berries bubble
Notes
Frozen blueberries can be used without thawing (may extend baking time slightly)
Use pastry flour for a more tender crust
For egg-free wash, substitute with milk or almond milk
- Prep Time: 15
- Cook Time: 35
- Category: Trend Recipes
- Method: Baking
- Cuisine: American