A delicious no-bake pie (except for the crust) chock full of fresh blueberries. Best served with vanilla ice cream and a lake view or sunset :)
AuthorDana, Pies and Prejudice
Ingredients
1 9" blind-baked pie shell, cooled
5cupsfresh blueberriesdivided
1/2cupbrown sugar
1tablespoonmaple syrup
2 1/2tablespoonscornstarch
1/2teaspoonsalt
1teaspooncinnamon
2teaspoonslemon juice
1teaspoonvanilla bean extract
2tablespoonsbutter
Instructions
In a medium saucepan, combine 2 cups blueberries, brown sugar, maple syrup, cornstarch, salt and cinnamon. Heat over medium heat until berries are soft and the mixture is quite thick---almost resembling a loose jam or canned pie filling. I use a potato masher to to smush the berries. Remove from heat and add vanilla extract, butter and lemon juice. Mix and allow to cool slightly.
Fold in the remaining 3 cups of fresh blueberries and ensure the berries are coated well in the 'sauce'. Pour into the baked pie shell and refrigerate for a few hours, preferably overnight. To serve, top with a handful of fresh blueberries if desired and don't forget the whipped cream or ice cream. Enjoy!