Lunch: Deep-Dish Blueberry Pie

Recipe By: Grace Parisi This is a great recipe for fresh blueberries, but frozen ones work too.

This recipe includes superfoods such as:

Lemon

Health benefits of Deep-Dish Blueberry Pie

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 1/2 lb. blueberries (8 cups)
3/4 c. sugar
1/3 c. plus 1 tablespoon cornstarch
2 tbsp. fresh lemon juice
1/2 tsp. finely grated lemon zest
pinch of salt
Flaky Pie Dough

Instructions

Preheat the oven to 375 degrees F and position a rack in the lower third. In a bowl, toss the blueberries with the 3/4 cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt.
Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together. Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.

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