No Bake Blueberry Pie
1 9 inch flaky pastry pie crust — thawed
4 cups blueberries
3/4 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 tablespoons water
2 tablespoons lemon juice
sweetened whipped cream
Preheat oven to 450 degrees. Place thawed pie crust in a 9-inch pan and
bake blind; according to directions on package. Place on a rack and let
cool. Fill pastry shell with 3 cups of the blueberries. In a pan, crush
remaining 1 cup berries and stir in the sugar; cook over medium heat,
stirring, until sugar is dissolved. Stir together cornstarch, water, and
lemon juice; add to berry mixture along with cinnamon. Cook, stirring,
until mixture boils and thickens; spoon over berries in the pastry shell.
Refrigerate for at least 1 hour or for up to 8 hours. Serve with whipped
cream.
NOTES : Blueberries have very good keeping qualities. They will last for
up to two weeks in the refrigerator, but should not be rinsed
until ready to use. Then drain thoroughly so they will not become
waterlogged.
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