State Fair Pie Competition - 2007
Orchard Park, New York

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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  • prep time 40 min
  • total time 2 hr 0 min
  • ingredients 13
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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).

Nutritional information

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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.