Lunch: Fresh Blueberry Pie

Juicy blueberries shine in this state fair-winning pie that couldn’t be easier to make! The crust is super simple when you start with Pillsbury™ pie crusts, and the filling only requires a few ingredients. Plus, our quick instructions for cute decorative

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of Fresh Blueberry Pie

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries
1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel

Instructions

Heat oven to 450 °F. Make 1 pie crust as directed on box for One-Crust Baked Shell. Set aside. Roll out second pie crust and use a cookie cutter to cut decorative shapes for the top of the pie. Bake 7 minutes; set aside.
In 2-quart saucepan, combine sugar and cornstarch. Mix well. Gradually stir in water. Cook and stir over medium heat until clear, about 10 minutes. Add 1 1/2 cups of the blueberries. Reduce heat to low; cover. Cook until berries come back to a boil, about 10 minutes. Add cinnamon, lemon juice and lemon peel. Stir. Add remaining blueberries. Stir. Pour into cooled, baked pie shell.
Add decorative pie crust shapes to top of pie. Let pie stand until set, about 3 hours.

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