Fresh Blueberry Pie
- 1 package (15 ounces) refrigerated pie crusts, softened as directed on package
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 5 cups fresh or frozen blueberries, thawed and well drained
- 2 tablespoons lemon zest, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon milk (optional)
- 2 teaspoons sugar (optional)
Preheat oven to 375°F. Gently unfold one crust onto lightly floured surface; roll to a 12-inch circle. Place crust in Deep Dish Pie Plate, pressing into bottom and up sides.
In large bowl, combine sugar, cornstarch and cinnamon. Add blueberries, lemon zest and juice; toss gently to coat. Spoon fruit mixture into pie plate.
Roll remaining crust into a 12-inch circle. Place crust over filling; seal and flute edges. Cut slits in top of crust to allow steam to escape. Brush milk over crust; sprinkle with sugar, if desired. Place Pie Shield or 2-to-3-inch strips of aluminum foil over edge of pie. Bake 25 minutes (35 for frozen fruit); remove shield. Bake an additional 25-30 minutes or until crust is golden brown and filling is bubbly. Remove from oven; cool at least 3 hours.
To serve, cut pie into wedges. Place Pie Gate in opening of remaining pie; spread wings to hold in filling.
- 8 servings
Nutrients per serving:
Calories 380, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 10 mg, Carbohydrate 62 g, Protein 3 g, Sodium 200 mg, Fiber 3 g