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Fresh Blueberry Pie

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  • Prep 40 min
  • Total 3 hr 40 min
  • Servings 8
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This delicious blueberry pie won first place in the New York State Fair Pie Contest.
Created Jun 26, 2013
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Ingredients

  • 1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 3/4 cup (175 mL) sugar
  • 3 tbsp (45 mL) cornstarch
  • 1 cup (250 mL) water
  • 4 cups (1 L) fresh blueberries
  • 1/2 tsp (2 mL) ground cinnamon
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/2 tsp (2 mL) grated lemon peel

Steps

  •  
    1
    Heat oven to 450ºF. Make 1 pie crust as directed on box for One-Crust Baked Shell. Set aside. Roll out second pie crust and use a cookie cutter to cut decorative shapes for the top of the pie. Bake 7 minutes; set aside.
  •  
    2
    In 2-quart saucepan, combine sugar and cornstarch. Mix well. Gradually stir in water. Cook and stir over medium heat until clear, about 10 minutes. Add 1 1/2 cups of the blueberries. Reduce heat to low; cover. Cook until berries come back to a boil, about 10 minutes. Add cinnamon, lemon juice and lemon peel. Stir. Add remaining blueberries. Stir. Pour into cooled, baked pie shell.
  •  
    3
    Add decorative pie crust shapes to top of pie. Let pie stand until set, about 3 hours.

Expert Tips

  • Tip 1
    Substitution: Frozen blueberries, thawed and well drained, can be substituted for fresh blueberries.

Nutrition Information

340 Calories, 12g Total Fat, 2g Protein, 56g Total Carbs, 26g Sugars

Nutrition Facts

Serving Size: 8 Servings
Calories
340
Total Fat
12g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
5mg
Sodium
260mg
Total Carbs
56g
Dietary Fiber
2g
Sugars
26g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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