Ingredients
2 pie crusts (homemade or store-bought)
6 cups fresh blueberries
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cup TAO Extra Virgin Olive Oil
1/4 cup TAO Blueberry Balsamic Vinegar
Directions
Preheat your oven to 375°F.
In a large mixing bowl, gently toss together the blueberries, sugar, flour, cornstarch, salt, Olive Oil, and Blueberry Balsamic Vinegar.
Place one pie crust in a 9-inch pie dish.
Pour the blueberry mixture into the crust.
Top with the second pie crust, pinching the edges together to seal the pie.
Cut a few slits in the top crust to allow steam to escape.
Bake for 45-50 minutes, or until the crust is golden brown and the blueberry filling is bubbly.
Allow the pie to cool for at least 15 minutes before slicing and serving.