How to make it

  • Preheat oven to 350 degrees.
  • In a large bowl, mix blueberries, sugar, cornstarch, lemon juice, lemon zest and salt together until combined. Set aside.
  • Roll out pie crust into two 9 or 10-inch circles, according to instructions. Press bottom crust into pie pan.
  • Pour filling into prepared crust. Cover filling with top pie crust and crimp edges together. Slit top crust in several places for steam to vent. Brush pie crust with rice milk and sprinkle with sugar.
  • Chill pie in the freezer for about 30 minutes before baking.
  • Bake pie in preheated oven for about 60 minutes. Pie is done when hot blueberry filling is thick and begins to ooze through the vent holes.

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