Fresh Blueberry Pie

Fresh Blueberry Pie

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

Prep Time

40

Minutes

Total Time

3:40

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Frozen blueberries, thawed and well drained, can be substituted for fresh blueberries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 260mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 2g,
    • Sugars 26g),
  • Protein 2g;
Percent Daily Value*:
    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.