Lemon-Blueberry Pie
Serves 8
Time 1 hr 15 min
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.
Special Diets:
Ingredients
- 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
Method
Place 3 cups of the blueberries in a medium saucepan over medium-high heat. Add lemon zest and juice, sugar, cornstarch, cinnamon and nutmeg and stir to combine.
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, then 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, 0mg cholesterol, 90mg sodium, 34g carbohydrates (4g dietary fiber, 19g sugar), 3g protein.
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.
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Ingredients
- 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