Put oven rack in middle position. Preheat to 425. Line a large baking sheet with foil, and butter foil.
Stir together blueberries, corn starch, zest, juice, cinnamon, salt, and 1/2 cup sugar in large bowl until combined.
Unwrap pie dough and unfold onto baking sheet. Spoon blueberry mixture onto center of dough, leaving a 1 1/2 in. border around edge.
Fold edge of dough over 1 in. of blueberry mixture, pleating dough, then dot blueberry filling with butter pieces. Lightly brush pastry with some of beaten egg, and sprinkle with remaining sugar.
Bake until blueberry is bubbling and pastry is golden, 25-30 minutes. Cool lightly on baking sheet as a rack. Serve warm with scoops of ice cream.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 203 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 65.8mg||20 %|
|Sodium 170.2mg||6 %|
|Potassium 104.9mg||3 %|
|Total Carbohydrate 76.8g||23 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 73.6g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 510
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