Blueberry Pie

Blueberry Pie

Serves 8

Nothing says summer like the taste of a fresh blueberry pie! Ours is loaded with berries and a surprise ingredient -- chopped pistachios! Serve with whipped cream or vanilla ice cream.

  • 1 fully baked 8- or 9-inch pie shell
  • 2 pints (4 cups) blueberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon finely chopped lemon zest
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup chopped pistachio nuts (optional)
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Set 1 cup of blueberries aside. Place remaining blueberries in a medium bowl. Add lemon juice and zest and toss to coat. Mix sugar with the cornstarch, cinnamon and nutmeg. Add to blueberries and mix well.

Transfer blueberry mixture to a medium saucepan over medium high heat. Cook, stirring often, until the mixture begins to boil and the blueberries have begun to release their juices, 3 to 5 minutes. Continue to boil until the juice is thick, shiny and clear, 4 to 6 minutes longer. Remove from the heat and cool for about 5 minutes. Stir in the reserved blueberries. Pour mixture into the pie shell. Garnish with chopped pistachios. Cool pie to room temperature or refrigerate until chilled before serving.

Nutritional Info: 
Per Serving:190 calories (70 from fat), 7g total fat, 2g saturated fat, 0mg cholesterol, 100mg sodium, 31g carbohydrate (4g dietary fiber, 19g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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