Double Bottom Blueberry, Lemon and Pecan Pie

This State Fair Pie Contest winner features a nutty crust beneath luscious lemon-blueberry filling.


8 servings


1 box refrigerated pie crusts, softened as directed on box
1/3 cup granulated (white) sugar
2 1/2 teaspoons ground cinnamon
1/4 cup butter
3/4 cup coarsely chopped pecans
3 cups fresh or frozen blueberries
1/2 teaspoon finely grated lemon peel (from 1/4 medium lemon)
1/4 cup fresh lemon juice (from 1/2 medium lemon)
1 teaspoon quick-cooking tapioca
2 tablespoons granulated (white) sugar
3/4 cup lemon pie filling (from a can)
lemon slices, if desired
pecan halves, if desired


Preheat oven to 425°F (218°C). Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.

In small bowl, mix 1/3 cup sugar and the cinnamon until well blended. In medium microwavable bowl, microwave butter uncovered on HIGH about 30 seconds or until melted. With pastry brush, brush melted butter on side and top edge of pie crust. Sprinkle buttered areas of crust with sugar mixture. Stir remaining sugar mixture and the chopped pecans into remaining melted butter until pecans are well coated.

Sprinkle pecan mixture into crust-lined pie plate. Top with second crust; trim and flute edges. Prick top crust several times with fork.

Bake about 20 minutes or until golden brown. Cool completely on wire cooling rack, about 30 minutes.

In 1-quart saucepan, mix 1 cup of the blueberries, the lemon peel, lemon juice, tapioca and 2 tablespoons sugar. Using potato masher or fork, mash blueberry mixture well. Cook over medium-low heat about 15 minutes, stirring constantly, until thickened. Stir in remaining 2 cups blueberries. Spread lemon pie filling evenly over top of cooled pie. Pour blueberry mixture on top. Refrigerate until ready to serve. Garnish with lemon slices and pecan halves or with lemon zest as shown in picture, if desired.

Additional Information

Substitute chopped walnuts for chopped pecans, if desired.


Cover and refrigerate any remaining pie.

Nutritional Information

1 Serving: Calories 460 (Calories from Fat 230); Total Fat 26 g (Saturated Fat 10 g, Trans Fat 0 g); Cholesterol 25 mg; Sodium 380 mg; Total Carbohydrate 52 g (Dietary Fiber 3 g, Sugars 22 g); Protein 3 g

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