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Fresh Blueberry Pie

(15)
  8 reviews
  • 40 min prep time
  • 3 hr 40 min total time
  • 8 ingredients
  • 8 servings
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This delicious blueberry pie won first place in the New York State Fair Pie Contest.

State Fair Pie Competition 2010
Rebecca Tenckinck
Warwick, New York

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
cup sugar
3
tablespoons cornstarch
1
cup water
4
cups fresh blueberries
1/2
teaspoon ground cinnamon
1
tablespoon fresh lemon juice
1/2
teaspoon grated lemon peel

Steps

  • 1 Heat oven to 450°F. 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

Frozen blueberries, thawed and well drained, can be substituted for fresh blueberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
% Daily Value
Total Fat
12g
19%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
260mg
11%
Total Carbohydrate
56g
19%
Dietary Fiber
2g
8%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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