INGREDIENTS

  • 2 1/2-3 cups fresh or frozen blueberries
  • 1-2 tablespoon cornstarch
  • 1/4 cup honey or granulated sugar      
  • 1 tablespoon lemon zest + 1 teaspoon lemon juice
  • 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 teaspoon vanilla extract       
  • 1 pie’s worth of pie dough
  • 1 egg, beaten
  • Coarse sugar, for sprinkling (optional)  

INSTRUCTIONS
STEP 1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
STEP 2 
In a medium bowl, toss together the blueberries and 1 tablespoon cornstarch. Add the honey, lemon zest, lemon juice, thyme, and vanilla.
STEP 3
On a lightly floured surface, roll the pie dough out into until 1/4 inch thick. Cut into 4 rectangles, placing each on the prepared baking sheet. Arrange the blueberries evenly over each rectangle, leaving a 1/2 inch border. Fold the edges up and over the blueberries.
STEP 4
Brush the edges of the pie dough with beaten egg and sprinkle with coarse sugar. Transfer to the oven and bake for 20-25 minutes or until golden brown. It is OK if the edges get dark. 
STEP 5
Let cool slightly and serve with ice cream. Enjoy!  

Original recipe by Half Baked Harvest