Double-Bottom Blueberry, Lemon and Pecan Pie

You’ll love this State Fair Pie Contest winner with a nutty crust and delicious lemon-blueberry filling.

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Servings 8

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( 61 ) Ratings

61 Ratings

5 Stars 17%

4 Stars 11%

3 Stars 18%

2 Stars 20%

1 Stars

Member Reviews ( 20 )

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State Fair Pie Competition - 2007

Marina Heppner

Orchard Park, New York

ingredients 13
Prep Time 40 min
Total Time 2 hr 0 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/3: cup sugar

2 1/2: teaspoons ground cinnamon

1/4: cup butter

3/4: cup coarsely chopped pecans

3: cups fresh or frozen blueberries

1/2: teaspoon finely grated lemon peel (from 1/4 medium lemon)

1/4: cup fresh lemon juice (from 1/2 medium lemon)

1: teaspoon quick-cooking tapioca

2: tablespoons sugar

3/4: cup lemon pie filling (from a can)

: Lemon slices, if desired

: Pecan halves, if desired

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Directions

1 Heat oven to 425°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
2 In small bowl, mix 1/3 cup sugar and the cinnamon until well blended. In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. With pastry brush, brush melted butter on side and top edge of pie crust. Sprinkle buttered areas of crust with sugar mixture. Stir remaining sugar mixture and the chopped pecans into remaining melted butter until pecans are well coated. Sprinkle pecan mixture into crust-lined pie plate. Top with second crust; trim and flute edges. Prick top crust several times with fork. Bake about 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
3 In 1-quart saucepan, mix 1 cup of the blueberries, the lemon peel, lemon juice, tapioca and 2 tablespoons sugar. Using potato masher or fork, mash blueberry mixture well. Cook over medium-low heat about 15 minutes, stirring constantly, until thickened. Stir in remaining 2 cups blueberries. Spread lemon pie filling evenly over top of cooled pie. Pour blueberry mixture on top. Refrigerate until ready to serve. Garnish with lemon slices and pecan halves. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Substitute chopped walnuts for chopped pecans, if desired.

Garnish pie as pictured with a nest of lemon zest, if desired.

This was a winning pie from the Pillsbury® Refrigerated Pie Crust Championship in 2007. This recipe was submitted by Marina Heppner of Orchard Park, first place winner of America’s Fair--The Erie County Fair (NY).

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 380mg; 380%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 3g 3% Sugars 22g 22% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 8%;
Calcium: 4%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

bscuzz

report Posted Dec. 27, 2012 11:20 PM

I made this pie as a trial run before making it for a special occasion. Unfortunately, although it looked beautiful, the top blueberry layer was so tart from the zest and 1/4 cu of lemon juice that it was almost inedible. (I had sampled the blueberries as I was preparing the pie and the were fine.) My daughter tried a piece just as a second opinion and found it overwhelmingly tart also. The lemon and nut crust layers were fine, but overpowered by the tartness of the blueberry layer. I may consider trying it again and cut the lemon juice down by half - or maybe not! Sadly, only 2 stars fo

kathygreager

report Posted Jan. 4, 2012 1:35 PM

I had to modify it because I couldn't find canned lemon so I used cook and serve pudding, it turned out fine. Everyone loved it.

MacSassy

report Posted Jul. 26, 2011 9:08 AM

I have made this pie a couple of times and it's a winner! Made it for a church pie auction and it brought in $75.00. So you know it has to be gold!

Linda565

report Posted Jul. 14, 2011 8:12 AM

Linda565

report Posted Jul. 14, 2011 8:11 AM

I have made this pie 3 times & it is a HUGE hit each time! Great recipe!