In a large mixing bowl, gently stir together the blueberries, lemon zest & juice, sugar, pinch of salt, cornstarch and flour.

Unwrap pie dough disks, and transfer to a lightly floured work surface. Roll dough to about 1/4-inch thickness. Cut 10 (6-inch) dough rounds, rerolling scraps as needed.

Michelin-trained Poppy O'Toole, 27, from London, started working in kitchens when she was just 18. When the country was plunged into lockdown in 2020, she was made redundant from her 70-hour a ...

Pie: 1 1/2 cups sour cream 1 cup granulated sugar 2 Tbsp. all-purpose flour 1 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/4 tsp. table salt 2 large eggs 2 1/2 cups fresh blueberries 1/2 ...