Fresh Blueberry Pie

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

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

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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.