Topless Blueberry Pie

Topless Blueberry Pie

53

"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."

Ingredients

1 h servings 219 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 6.8 g
  • 11%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

53
  1. 62 Ratings

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INCREDIBLE, INCREDIBLE, INCREDIBLE! I read that this had a fairly thick cornstarch flavor, so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavo...

This is really nice - and pretty easy. I like blueberry & lemon, so I followed another reviewer and used 1/4c lemon juice to 3/4c water & 2 1/2T cornstarch. I also added a touch of cinnamon. My ...

This recipe is exactly what I was looking for. I bought a big bag of frozen blueberries and wanted some recipes to use them in. With the weather getting warmer and warmer, I also wanted to hav...