- Single Crust Classic Crisco Pie Crust
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold water
- 4 cups fresh or dry-pack frozen blueberries, rinsed and drained
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
- 1 cup whipped cream
PREPARE and bake single pie crust according to recipe directions, using a 9-inch pie plate; cool.
COMBINE sugar, cornstarch, salt and cinnamon in heavy saucepan. Gradually stir in water, blending until smooth. Stir blueberries into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (about 10 minutes). Cook, stirring constantly, 5 minutes. Remove from heat; stir in butter and lemon juice. Cool.
SPOON blueberry mixture into baked pie shell. Chill several hours or until firm.
FILL a pastry bag with whipped cream. Pipe a lattice design on top of pie before serving.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice,1/8 of pie), Calories 240 (Calories from Fat 80), Total Fat 9g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 110mg, Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 33g), Protein 1g; Percent Daily Value*: Vitamin A 6%, Vitamin C 15%, Calcium 2%, Iron 2%.
*Percent Daily Values are based on a 2,000 calorie diet.