Topless Blueberry Pie

adsense 336x280 This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water.

Topless Blueberry Pie

  • ¾ cup white sugar
  • 3 tablespoons cornstarch
  • 1 pinch salt
  • 1 cup water
  • 4 cups fresh blueberries
  • 1 tablespoon butter  
  • 1 (9 inch) pie crust, baked

 Step 1
In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.

 Step 2
Add butter and let cool about 5 minutes. Stir in remaining blueberries.

 Step 3
Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours


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