Ingredients
3/4
cup sugar
1/4
cup cornstarch
5
cups fresh or frozen (thawed) blueberries
2
teaspoons lemon juice
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
teaspoon sugar
Preparation
Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon evenly into baking dish.
Remove pie crust from pouch; place flat on lightly floured work surface. Press crust slightly to form square. With pizza cutter or knife, cut dough into 5 rows by 5 rows (2-inch squares).
Place individual dough pieces over blueberry mixture, overlapping pieces to completely cover fruit. Sprinkle with 1 teaspoon sugar.
Bake 25 to 30 minutes or until crust is golden brown. Cool 10 minutes before serving.
