1/2 jar of high quality, real fruit, blueberry jam (Barbara
suggests Chantaine All Natural Wild Blueberry, but your favorite will
1 pie crust (the ready-made kind is easiest, but feel free to make it from scratch!)
1 egg (just the white)
Preheat the oven to 350.
Using a large, sharp, flat knife, cut the wheel in half
horizontally so that you are left with two round halves (do not remove
the rind). Set aside.
On a non-stick cookie sheet, lay out the pie crust. Trim or roll
out the crust so that it is in a circular shape, twice the size of the brie wheel.
Place one half of the brie wheel in the center of the crust, rind down.
Spread the jam evenly over the brie.
Place the remaining half of the brie on top, rind up. It should look like a brie and jam sandwich!
Carefully fold the crust up over the brie, smoothing out any bubbles and wrinkles. The entire wheel should we covered by crust.
Once the brie is covered, flip it over so that the smooth side of the crust is facing up.
Brush the crust all over with a light egg white wash. This will
make your crust golden brown. If you’re feeling artistic, class up your
appetizer by using the crust trimmings to make grapes, leaves, stars,
hearts, letters – whatever you choose! Remember to brush your crust
creations with egg white, as well.
Bake for 20 minutes, or until the crust is golden.
Serve with fancy crackers, and let the compliments commence.