2 9" pie crust, room temperature
6 cups frozen blueberries
1 cup sugar
¼-1 cup corn starch, or until every blueberry is coated
¼ tsp cinnamon
Zest of one orange
4 tbsp of fresh orange juice
1 tsp pure vanilla extract
1 egg white, lightly beaten

Preheat oven to 400°F.

Place blueberries in a large bowl.

Note: Keep blueberries frozen; this will make it easier to mix with the dry ingredients later on. Add cornstarch; stir until all blueberries are coated.

Add sugar, vanilla, cinnamon, orange zest, and orange juice into the berries, stirring until well mixed.

Use non-stick spray on bottom of the pan and line pie pan with bottom pie crust.

Brush the bottom crust with ½ of the egg wash.

Pour blueberry mixture into the bottom crust.

Lay top pie crust down and crimp with bottom crust and cut 4 ½ inch slits.

Before baking, cover edges of crust with strips of aluminum foil to prevent crust from over browning while baking.

Bake for 50-60 minutes or until crust is golden brown and the juices are bubbling.

Serve warm or cool, and enjoy!!

Submitted by: jesse muns & Mark Portuondo