Your summer needs to go up one level with this lemony, blueberry, rosemary pie. It looks so cute and it has your daily serving of fruit if you are counting. This is my favorite dessert and some times breakfast!! You can serve this pie with freshly whipped cream and/or vanilla ice cream and/or vanilla pudding from a cup! This pie is very versatile. I’m certain if you are bring this to your summer picnics, it’ll be gone within minutes!! Tell me how you like it by letting me know @cardamom__saffron.
Summer Special Pie
Lemon Rosemary Blueberry Pie
This pie screams summer with lemon, rosemary, and blueberry flavors! Served with whipped cream and vanilla ice cream and this will be your favorite dessert or breakfast!!
Equipment
- Pie Plate
- Sauce Pan
Ingredients
- 2 sheets of Frozen Pie Sheets 1 full sheet and rest of them can be pie scraps for decoration
- 2 cup Blueberries Frozen or fresh
- 1 Lemon Zest and Juice
- 1 tbsp Rosemary
- 2 tbsp Sugar
- 1 tsp Vanilla Extract
- 1 Egg
Instructions
- Defrost the pie sheet as per directions.
- Preheat the oven to 350 F.
- On the pie plate, place the pie sheet and use a fork to make holes on the pie sheet.
- In a sauce pan, add in blueberries, lemon zest, lemon juice, rosemary, sugar and vanilla extract. Cook it for 10 mins.
- Pour the blueberry mixture on the pie plate.
- With the pie sheet scraps create a design on top of the pie.
- In a bowl, break an egg and whisk it. Using a pastry brush, brush the egg wash on the pie sheet.
- Optional: Sprinkle some turbinado sugar for a crispy crust.
- Bake in the oven for 50-60 mins or until the crust is golden brown.
- Serve with whipped cream and vanilla ice cream!
