Fresh Blueberry Pie

Prep 40 min
Total 3 hr 40 min
Ingredients 8
Servings 8

Juicy blueberries shine in this state fair-winning pie that couldn’t be easier to make! The crust is super simple when you start with Pillsbury™ pie crusts, and the filling only requires a few ingredients. Plus, our quick instructions for cute decorative pie cutouts will help you impress every guest at your next party—only you’ll know how easy it really is!

By Pillsbury Kitchens

Updated September 26, 2016

State Fair Pie Competition 2010

Rebecca Tenckinck

Warwick, New York

Make with

Pillsbury Pie Crust

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

Steps

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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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 260mg; 11%
Potassium: 60mg; 2%
Total Carbohydrate: 56g; 19%
Dietary Fiber 2g 8% Sugars 26g
Protein: 2g

% 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;