Lemon-Blueberry Pie

Lemon-Blueberry Pie

Serves 8
Nothing says summer like the taste of a fresh blueberry pie! Ours is loaded with berries and topped with a surprise ingredient — chopped pistachios. Serve with whipped cream or vanilla ice cream.
  • 1 fully baked 8- or 9-inch pie shell
  • 4 cups blueberries, divided
  • Zest and juice of 1 lemon
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup chopped pistachios
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Set 1 cup of the blueberries aside. Place remaining 3 cups blueberries in a medium saucepan. Add lemon zest and juice, sugar, cornstarch, cinnamon and nutmeg and stir to combine.

Place the saucepan over medium-high heat. Cook, stirring often, until mixture begins to boil and blueberries start to release their juice, 3 to 5 minutes. Continue to cook until juice is thick, shiny and clear, 4 to 6 minutes more. Remove from the heat and cool for about 5 minutes. Stir in reserved blueberries.   

Pour filling into pie shell and garnish with pistachios, if using. Cool pie to room temperature, for at least 1 hour, or refrigerate until chilled before serving or up to 3 days.
Nutritional Info: 
Per Serving: 200 calories (70 from fat), 8g total fat, 2g saturated fat, 90mg sodium, 34g carbohydrates, (4 g dietary fiber, 19g sugar), 3g 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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