Ingredients:

  • 1 package (14.1 oz / 400 g) refrigerated premade pie crusts
  • 1 large egg (50 g)
  • 1 tbsp (8 g) granulated sugar
  • 1 can (21 oz / 595 g) blueberry pie filling
  • 1 tbsp (15 ml) fresh lemon juice
  • 1/2 tsp (1 g) ground cinnamon
  • 1/4 tsp (1.5 g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Unroll one premade crust on a lightly floured surface and gently press the dough into the bottom and up the sides of a 9-inch pie plate, pinching any tears closed.
  3. In a medium mixing bowl, combine the canned blueberry pie filling, lemon juice, ground cinnamon, and salt. Stir with a spatula until fully incorporated and glossy.
  4. Pour the blueberry mixture into the prepared bottom crust, spreading it evenly to the edges.
  5. Place the second crust over the filling, trim the excess to leave a 1-inch border, and pinch the edges together to create a seal.
  6. Cut 4-5 small slits in the center of the top crust to allow steam to escape.
  7. Beat the egg and brush it evenly over the top crust, then sprinkle with granulated sugar.
  8. Bake for 35-40 minutes until the crust is golden-brown and the filling is bubbling through the vents.