Fresh Blueberry Pie

 

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

• 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.