Fresh Blueberry Pie IV

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


8 servings


1 box refrigerated pie crusts, softened as directed on box (e.g. Pillsbury™)
3/4 cup granulated (white) 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


Preheat oven to 450°F (232°C).

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.

Estimated Time

Preparation Time: 40 minutes
Stand Time: 3 hours
Total Time 3 hours 40 minutes

Additional Information

Frozen blueberries, thawed and well drained, can be substituted for fresh blueberries.

Nutritional Information

Amount per serving: Calories 340; Calories from Fat 110; Total Fat 12 g; Saturated Fat 5 g; Trans Fat 0 g; Cholesterol 5 mg; Sodium 260 mg; Total Carbohydrate 56 g; Dietary Fiber 2 g; Sugars 26 g; Protein 2 g; Exchanges: 1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choice 4

Recipe Courtesy Of

Betty Crocker

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