This is a pie, minus the typical roll out crust. You basically make something similar to a pancake batter, pour it into a pan, and spoon the cooked blueberries in the center. Perfect for when you’re craving a fruit dessert without the hassle.
For the filling:
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 1/2 cups blueberries
- 6 tablespoons water
- 1 tablespoon lemon juice
- Spray a 9″ deep pie pan, if you don’t have one, you can use an 8″ x 8″ baking dish, or a 9″ springform pan.
- In a sauce pan, whisk the cornstarch, sugar, add blueberries, water, and lemon juice. Cook over low heat, stirring frequently until thickened. Set aside.
For the crust:
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted and cooled
- 3/4 cup water
- 1 large egg, room temperature, beaten
- Preheat oven to 375º. In a large bowl, whisk the flour, sugar, baking powder, salt, butter, water, and egg. Pour into prepared dish, spoon the blueberry mixture into the center of the pan. Bake for 30 to 40 minutes until golden and bubbly. Let cool completely before serving, this is best made the day before.
