A sweet blueberry treat with tropical notes from our Pineapple Coconut Mango Tequila Sauce. Make for your next Sunday supper.
Prep Time: 5 minutes
Total Time: 35 minutes
1 Prepared pie crust, flattened
1 cup Blueberries
1/2 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1/2 Tbsp. Cornstarch
Whipped cream, optional
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper and place flattened pie crust in center. Mix blueberries, cornstarch, and Pineapple Coconut Mango Tequila Sauce together. Pour into the center of the pie crust, and spread, leaving about an inch around the outside of the crust. Fold up the crust around the edges, forming a pocket that holds in the filling. Bake for 30 minutes or until filling is bubbly and crust is golden brown. Serve with whipped cream, if desired.