Ingredients:

  • 2 pre-made refrigerated pie crusts
  • 42 oz canned blueberry pie filling
  • 1 cup fresh blueberries
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. Place a heavy-duty baking sheet on the lowest rack of the oven and preheat to 200°C to ensure a crisp bottom crust.
  2. In a large mixing bowl, combine the canned blueberry filling, fresh blueberries, lemon juice, lemon zest, cinnamon, and salt. Gently fold until combined.
  3. Roll out the bottom pie crust and drape it into a 9-inch glass pie plate. Lightly dust the bottom with a pinch of flour and sugar to create a moisture barrier.
  4. Pour the blueberry mixture into the prepared crust. Top with the second crust (solid, lattice, or vents cut in).
  5. Whisk the egg to create an egg wash and brush it over the top crust. Sprinkle generously with coarse sparkling sugar.
  6. Place the pie directly onto the preheated baking sheet in the oven. Bake for 45 minutes or until the crust is deep golden brown and the filling is bubbling.
  7. Allow the pie to cool completely for at least 2 hours to let the filling set before slicing.