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!
