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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! ...MORE+ LESS-

State Fair Pie Competition 2010

Rebecca Tenckinck

Warwick, New York

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4

cup sugar

tablespoons cornstarch

cup water

cups fresh blueberries

1/2

teaspoon ground cinnamon

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.

Expert Tips

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

Nutrition Information

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;