Ingredients

• 2 , 9 inch
• 3 large eggs
• 1.75 cups white sugar
• cup all-purpose flour
• 3 tablespoons cornstarch
• 2 tablespoons milk
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons salt
• 3 cups fresh blueberries

Instructions

1. 1 Preheat the oven to 410 degrees F (210 degrees C). Place 1 pie crust in a 9-inch pie plate.
2. 2 Beat eggs together in a large bowl; whisk in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture into bottom crust.
3. 3 Roll out remaining pie crust into a 10-inch circle; cut into ½-inch strips with a sharp paring knife or pastry wheel. Moisten rim of pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
4. 4 Bake in the preheated oven until center is set, about 50 minutes.

Nutrition per serving