Blueberry pie

Blueberry Pie

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Amount per serving
Daily Value %*
Calories210-
Total Fat8g12%
Saturated Fat4g20%
Cholesterol10mg3%
Sodium130mg5%
Potassium76mg2%
Dietary Fiber2g8%
Sugars20g-
Protein2g4%
Vitamin A14mcg-
Vitamin C7mg12%
Calcium5mg1%
Iron0mg0%
Vitamin D0mcg-

Ingredients

  • 1 refrigerated pie crust
  • 4 cups blueberries
  • 1⁄2 cup sugar
  • 2 1⁄2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1⁄2 teaspoon grated lemon peel

Instructions

  1. Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
  2. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes. Stir in the remaining 3 cups blueberries and lemon peel.
  3. Preheat oven to 400 degrees. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal.
  4. Place pie on a baking sheet. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes. Cool on rack.

About This Recipe

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