Directions

In a nonstick saucepan, add 3 cups blueberries and cook over medium heat until they soften and release their juices.

In separate mixing bowl, whisk together sugar and cornstarch. Add this dry mixture into blueberries.

Continue stirring and cooking until mixture thickens. Add remaining cup of blueberries to add some texture.

Remove from heat and stir in lemon juice, vanilla extract, and cinnamon. Let cool while you get pie crust started.

To make Mason Jar Lid Pies:

Preheat oven to 375°. Line a cookie sheet with parchment paper or aluminum foil.

Flip the center insert of the Wide Mouth Lids (Click here to find Wide Mouth Jar Lids) so that the pie crust will be sitting on the side without the rubber seal. Place on cookie sheet and spray with non-stick cooking spray.

Using an extra lid, cut 4 -6 circles (about 1 inch larger than lid) on unrolled pie crusts. Place circles in lids and press up sides. Use the extra dough to make lattice, lids, or other cut outs for crusts.

Spoon cooled blueberry mixture to rim of pie crusts and top with prepared pie lids, crimping the top to the bottom.

In small bowl, whisk together the egg whites and water. Brush on the top of the pie crusts and sprinkle with sugar. Cut air vents in the top of the pie.

Bake 25 minutes or until the filling is bubbling and the crust is golden brown. Let cool for a few hours to let filling gel. Serve with your favorite Vanilla Ice Cream!