Fresh Blueberry Pie

Prep Time: 40 min
Total Time: 3 hr 40 min
Servings: 8

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


  • 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 3/4 cup (175 mL) sugar
  • 3 tbsp (45 mL) cornstarch
  • 1 cup (250 mL) water
  • 4 cups (1 L) fresh blueberries
  • 1/2 tsp (2 mL) ground cinnamon
  • 1 tbsp (15 mL) fresh lemon juice
  • 1/2 tsp (2 mL) grated lemon peel


  1. Heat oven to 450ºF. 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.
  2. 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.
  3. Add decorative pie crust shapes to top of pie. Let pie stand until set, about 3 hours.

Expert Tips

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