Double-Bottom Blueberry, Lemon and Pecan Pie Recipe - Pillsbury.com

Ingredients

• 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1/3 cup sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 cup butter
• 3/4 cup coarsely chopped pecans
• 3 cups fresh or frozen blueberries
• 1/2 teaspoon finely grated lemon peel (from 1/4 medium lemon)
• 1/4 cup fresh lemon juice (from 1/2 medium lemon)
• 1 teaspoon quick-cooking tapioca
• 2 tablespoons sugar
• 3/4 cup lemon pie filling (from a can)
• Lemon slices, if desired
• Pecan halves, if desired