INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
teaspoon ground cinnamon
1
tablespoon fresh lemon juice
1/2
teaspoon grated lemon peel
DIRECTIONS
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.
High Altitude (3500-6500 ft)
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!