Fresh Blueberry Pie

This delicious blueberry pie won first place in the New York State Fair Pie Contest.

  • Prep Time 40 min
  • Total Time 3 hr 40 min
  • Servings 8

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
  • 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
340
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
260mg
260%;
Total Carbohydrate
56g
56%
(Dietary Fiber
2g
2%
  Sugars
26g
26%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
0%;
Iron
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;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.