topless blueberry pie

topless blueberry pie
  • 3/4 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


  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.

04/08/2017
topless blueberry pie, recipe PT15M PT1H 5 455 calories

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