This pie comes together easily, especially if you use a premade pie crust. While I have a few unbelievable pie crust recipes, sometimes life with 2 little kids gets crazy busy. I take a helping hand where I can get it, and Pillsbury is always willing to shave a few moments off for me by producing lovely premade pie crusts!
Ingredients
- 1 refrigerated pie crust
- 4 cups blueberries
- ½ cup sugar
- 2 ½ tablespoons cornstarch
- 1 tablespoon butter
- ½ teaspoon grated lemon peel
Instructions
- Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
- 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.
- 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.
- 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.
What is your favorite kind of pie? I honestly don't have a favorite. I like them all! I hope you enjoy this recipe for Blueberry Pie! If you make it, I would love for you to share a pic with me on facebook! Don't forget to check out some of my other recipes!
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