Blueberry Cardamom Pie

Blueberry-Cardamom Pie


4 ½ cups fresh blueberries

1 teaspoon vanilla extract

½ teaspoon lemon juice

4 tablespoons cornstarch

¾ cup sugar

¼ teaspoon salt

dash cardamom

½ teaspoon lemon zest

1 tablespoon Earth Balance (or butter)

1 egg

1 tablespoon milk

sugar for sprinkling

two pie crusts (see the recipe for my orange-vanilla pie crust here {just be sure to double the recipe}, or use store bought—it’s totally ok!)



*Preheat oven to 425 degrees F.

*In a large bowl, mix sugar, salt, cornstarch, cardamom, and lemon zest. Set aside. In a second large bowl, mix vanilla, lemon juice and blueberries. Add sugar mixture to blueberry mixture. Stir to combine.

*Add one pie crust to a pie dish. Add the blueberries. Dot the top of the pie with pats of Earth Balance. Add the second pie crust to the top of the pie (I did a lattice pattern, but you can also just apply the entire sheet of pie dough to the top. If you go this route, just be sure to cut a few slits in the top to let the steam escape).

*Beat the egg and milk together in a small bowl. Brush the egg wash on the pie crust. Sprinkle the pie crust with sugar. Bake for 25 minutes. Drop the heat to 350 degrees F. Bake for 20-25 additional minutes, or until blueberries are bubbling and the crust is golden brown.

*Let cool (at least 20 minutes) before serving.