Rating: 4.5 stars 4.4
95 Ratings
  • 5 star values: 64
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 4

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.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

219 calories; protein 1.3g; carbohydrates 39.8g; fat 6.8g; cholesterol 3.8mg; sodium 113.1mg. Full Nutrition
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