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Fresh Blueberry Pie

(16)
  9 reviews
  • 40 min prep time
  • 3 hr 40 min total time
  • 8 ingredients
  • 8 servings
  • Pinterest
    311
  • Facebook
    128
  • Save
    1K
  • Email
    147
  • Print
    2K

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!

State Fair Pie Competition 2010
Rebecca Tenckinck
Warwick, New York

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

  • 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.
  • 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 from Fat
110
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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