Lemon-Blueberry Pie

Serves 8
Time 1 hr 15 min
Lemon-Blueberry Pie

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:

Low SodiumLow Sodium
VegetarianVegetarian

Ingredients

    1fully baked 8- or 9-inch pie shell
    4 cupsblueberries, divided
    Zest and juice of 1 lemon
    1/2 cupsugar
    1 tablespooncornstarch
    1/2 teaspoonground cinnamon
    1/4 teaspoongrated nutmeg
    1/4 cupchopped pistachios

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

200

Total Fat

8g

Saturated Fat

2g

Cholesterol

0mg

Sodium

90mg

Total Carbohydrate

34g

Dietary Fiber

4g

Total Sugars

19g

Protein

3g

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.