Double-Bottom Blueberry, Lemon and Pecan Pie Recipe

Name: Double-Bottom Blueberry, Lemon and Pecan Pie Recipe
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

www.pillsbury.com

You’ll love this State Fair Pie Contest winner with a nutty crust and delicious lemon-blueberry filling.

View full recipe on www.pillsbury.com

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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