Topless Blueberry Pie recipe

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Ingredients

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

Nutrition Info

219 calories
carbohydrate: 39.8 g
cholesterol: 3.8 mg
fat: 6.8 g
fiber: 1.9 g
protein: 1.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 113.1 mg
sugar: 26.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

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

Recipe Yield

1 pie

Recipe Note

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.

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