Save
Print
Pinterest
Facebook
Email

Fresh Blueberry Pie

Name: Fresh Blueberry Pie
Prep time: 40 min
Total time: 3 h 40 min
Yield: 8
Ingredients: 1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box; 3/4 cup (175 mL) sugar; 3 tbsp (45 mL) cornstarch; 1 cup (250 mL) water; 4 cups (1 L) fresh blueberries; 1/2 tsp (2 mL) ground cinnamon; 1 tbsp (15 mL) fresh lemon juice; 1/2 tsp (2 mL) grated lemon peel

Prep 40 min
Total 3 hr 40 min
Servings 8

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

June 26, 2013

Ingredients

1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box
3/4 cup (175 mL) sugar
3 tbsp (45 mL) cornstarch
1 cup (250 mL) water
4 cups (1 L) fresh blueberries
1/2 tsp (2 mL) ground cinnamon
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) grated lemon peel

Steps

1

Heat oven to 450ºF. 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.