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(I used (2) pre-made Gluten Free pie crusts purchased at Earthfare)
3/4 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie or (2) pre-made gluten-free pie shells
1 tablespoon butter
1 egg white
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter.
Cut remaining pastry into 1/2 – 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Brush top lattice with beaten egg white.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.