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Fresh Blueberry Pie
3 hr 40 min
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups fresh blueberries
teaspoon ground cinnamon
tablespoon fresh lemon juice
teaspoon grated lemon peel
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.
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.
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 INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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