Here’s a herbal twist on the classic American blueberry pie!
9-inch pie dish
2 sheets of refrigerated pie crusts
5 cups fresh blueberries
1 cup sugar
½ cup CannaFlour
½ teaspoon ground cinnamon
2 tablespoons butter, melted
1 large egg, beaten
1 teaspoon sugar
wire cooling rack
Press one pie crust sheet firmly into the bottom of the pie dish and up the sides of the pan.
Trim the edge of the dough with kitchen scissors; leave 1 inch of dough to hang over edge of pan. Set aside.
Stir together the blueberries, CannaFlour, sugar, butter, egg and cinnamon.
Transfer the filling mix to the dough-lined pan.
Place the second pie sheet over the filled pie. Trim edges appropriately, leaving 1 inch of dough hanging.
Fold fold the edge of the top layer of dough under the edge of the bottom layer of dough. Pinch dough sheets together to seal.
Cut a 'x' across the top center of the dough to allow steam to escape.
Put the uncooked pie in the refrigerator to firm the dough. (about 20 minutes)
Preheat oven to 375 degrees.
Remove pie from refrigerator and bake the pie in the preheated oven for 1 hour, or until the crust is golden brown and the filling is bubbling.
Transfer pie to a wire rack and let cool to completely set for at least 1 hour before serving.