- 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
- 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.
- 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.
04/08/2017
recipepes.com
topless blueberry pie, recipe
PT15M
PT1H
5
455 calories