Blueberry Glaze Pie

1. 1

   Crush blueberries and cook with water until almost boiling; continue to mix well.

2. 2

   Sieve.

3. 3

   Stir sugar into blueberry juice. Mix cornstarch with enough cold water to fully dissolve starch; stir until lump free.

4. 4

   Stir starch mixture into berry juice.

5. 5

   Cook and stir until thickened and bubbly.

6. 6

   Place layer of whole fresh blueberries in baked and cooled pastry shell; coat berries with sauce.

7. 7

   Fill shell about 2/3 way with berries and cover with more sauce.

8. 8

   Fill remainder of pie with berries and cover with sauce, working sauce into spaces around berries.

9. 9

   Chill until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.