Icebox Blueberry Pie

1. 1

   Use 2 cups blueberries to line the bottom of the pie shell.

2. 2

   Put remaining 2 cups berries in a medium saucepan along with sugar and cornstarch. Cook over medium heat, stirring regularly until thickened. (If the sauce looks too thick, add up to 1/4 cup water - it really depends on the juiciness of the berries). Remove from heat and allow to cool.

3. 3

   Carefully pour sauce over the berries in the pie shell. Chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.