Blueberry Pie

Blueberries and lemon are the classic combination that make up this pie filling. This is an excellent pie to bake in the summer, when blueberries are in season, and to serve with a scoop of vanilla ice cream.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 Pillsbury Refrigerated Pie Crusts
  • 5 cups fresh blueberries
  • 1 cup sugar
  • ¼ cup lemon juice
  • 1 Tbsp. grated lemon zest
  • 4 Tbsp. cornstarch
  • 2 Tbsp. butter, cut in pieces
  • 1 Tbsp. sugar for sprinkling on crust

Directions

  • Preheat oven to 350°F. Line pie pan with one circle of pie dough.
  • Mix blueberries with sugar, lemon juice, lemon zest, and cornstarch, and put them in the pie shell. Dot blueberries with butter pieces.
  • Cover the blueberries with the other pie dough circle, crimp the edges to seal, and cut slits in the top. Sprinkle with sugar and bake for 50 minutes. Cool before slicing.

Recipe Information

Serves: 8

Ingredients

  • 2 Pillsbury Refrigerated Pie Crusts
  • 5 cups fresh blueberries
  • 1 cup sugar
  • ¼ cup lemon juice
  • 1 Tbsp. grated lemon zest
  • 4 Tbsp. cornstarch
  • 2 Tbsp. butter, cut in pieces
  • 1 Tbsp. sugar for sprinkling on crust

Directions

  • Preheat oven to 350°F. Line pie pan with one circle of pie dough.
  • Mix blueberries with sugar, lemon juice, lemon zest, and cornstarch, and put them in the pie shell. Dot blueberries with butter pieces.
  • Cover the blueberries with the other pie dough circle, crimp the edges to seal, and cut slits in the top. Sprinkle with sugar and bake for 50 minutes. Cool before slicing.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat15g
Saturated Fat7g
Cholesterol20mg
Sodium270mg
Total Carbohydrate61g
Dietary Fiber2g
Sugars28g
Protein3g