No Bake Blueberry Pie

Yield:
6 to 8 servings

Ingredients:

  1. 1 9-inch baked pie crust
  2. 4 cups fresh blueberries, divided
  3. 3/4 cup granulated sugar
  4. 2-1/2 Tablespoons cornstarch
  5. 2 Tablespoons cold water
  6. 2 Tablespoons fresh squeezed lemon juice
  7. 1/2 teaspoon ground cinnamon
  8. Sweetened whipped cream
  9. OR Whipped topping
  10. OR Vanilla ice cream
  11. Topping:
Directions:

Fill baked pie crust with 3 cups blueberries.

In a pan, crush remaining 1 cup blueberries and stir in sugar; cook over medium heat, stirring, until sugar is dissolved.

Stir together cornstarch, water and lemon juice; add to blueberry mixture along with cinnamon. Cook stirring, until mixture boils and thickens; spoon over blueberries in baked pie crust. Refrigerate at least 1 hour or up to 8 hours.

Serve with fresh whipped cream, whipped topping or vanilla ice cream.

Photo and food styling by Webstop


TDS 3