Sheet Pan Blueberry Pie

LOVE blueberry season. My Great Grandmother Lola used to get lost in the woods picking huckleberries; a wild blueberry-like cousin. She would come home with bites and scratches all over, but a pile of berries gathered in her dress. I think about her every time I am picking my weight in blueberries at a u-pick farm which is significantly less aggressive than wild foraging. She would be proud.

While I rarely have a need to “use up” blueberries, This Sheet Pan Blueberry Pie is a tasty way to do so. But! I portion out 6 cups of blueberries and freeze them so I can make this for a summer BBQ. Because, while I could eat a full sheet pan of blueberry pie, I choose to share it with loved ones. Choose the ice cream to pair with this.

Sheet Pan Blueberry Pie

Ingredients:

For the Filling:

• 6 cups fresh blueberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Crust:

• 2 sheets of refrigerated pie crust or homemade pie crust
• 2 tablespoons unsalted butter, melted (for brushing)

For Topping:

• 1 tablespoon granulated sugar (for sprinkling)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Gently toss until the blueberries are evenly coated.
3. Roll out one sheet of pie crust onto a parchment paper-lined sheet pan, ensuring it covers the bottom and slightly up the sides.
4. Spoon the blueberry filling evenly over the crust.
5. If using a second pie crust sheet, you can create a lattice pattern or simply place the entire sheet over the blueberry filling. Press the edges to seal the crusts together.
6. Brush the top crust with melted butter and sprinkle with granulated sugar for a golden and slightly crispy finish.
7. Use a sharp knife to make a few small slits in the crust to allow steam to escape.
8. Bake in the preheated oven for about 40-45 minutes or until the crust is golden brown and the blueberry filling is bubbly.
9. Remove from the oven and allow it to cool for at least 20-30 minutes before slicing.
10. Serve the sheet pan blueberry pie warm, optionally with a scoop of vanilla ice cream.