Fresh Blueberry Pie Recipe

Name: Fresh Blueberry Pie
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 8 servings
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

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 TIME 40m	COOK TIME 3h	TOTAL TIME 3h40m
YIELD 8 servings

Instructions

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.
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.

Desserts