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Blueberry Pandowdy
This saucy dessert of cooked blueberries beneath a pastry crust is a bit of a delicious mess since there’s no rules to follow about the crust’s presentation or shape. Shape the pie crust according to the whims of your creativity and, once it’s out of the oven, simply grab a fork and start serving!
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Recipe - Rockford Road
blueberry-pandowdy.png
Blueberry Pandowdy
Prep Time10 Minutes
Servings6
Cook Time50 Minutes
Ingredients
3/4 cup sugar
1/4 cup cornstarch
5 cups fresh or frozen (thawed) blueberries
2 teaspoons lemon juice
1 refrigerated Pillsbury™ Pie Crust
1 teaspoon sugar
Directions
  1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon evenly into baking dish.
  3. Remove pie crust from pouch, place flat on lightly floured work surface. Press crust slightly to form square. With pizza cutter or knife, cut dough into 5 rows by 5 rows (2-inch squares).
  4. Place individual dough pieces over blueberry mixture, overlapping pieces to completely cover fruit. Sprinkle with 1 teaspoon sugar.
  5. Bake 25 to 30 minutes or until crust is golden brown. Cool 10 minutes before serving.
10 minutes
Prep Time
50 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
3/4 cup sugar
Not Available
1/4 cup cornstarch
Not Available
5 cups fresh or frozen (thawed) blueberries
Not Available
2 teaspoons lemon juice
Not Available
1 refrigerated Pillsbury™ Pie Crust
Not Available
1 teaspoon sugar
Not Available

Directions

  1. Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon evenly into baking dish.
  3. Remove pie crust from pouch, place flat on lightly floured work surface. Press crust slightly to form square. With pizza cutter or knife, cut dough into 5 rows by 5 rows (2-inch squares).
  4. Place individual dough pieces over blueberry mixture, overlapping pieces to completely cover fruit. Sprinkle with 1 teaspoon sugar.
  5. Bake 25 to 30 minutes or until crust is golden brown. Cool 10 minutes before serving.