Fresh Blueberry Pie

(14)
  8 reviews
  • 40 min prep time
  • 3 hr 40 min total time
  • 8 ingredients
  • 8 servings

Ingredients

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

Directions

  1. 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. 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. 3 Add decorative pie crust shapes to top of pie. Let pie stand until set, about 3 hours.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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