No Bake Blueberry Pie

1. 1

   Bake a 9-inch pie shell and cool.

2. 2

   Wash the blueberries and put aside 2 1/2 cups.

3. 3

   Coat the remaining 1 1/2 cups of blueberries with the sugar, water and cornstarch.

4. 4

   Cook slowly until thickened. Remove from stove, add the butter, lemon juice and cinnamon, mixing carefully.

5. 5

   Pour the 2 1/2 cups of blueberries into baked pie shell; then spread cooked berries over them.

6. 6

   Refrigerate at least 2 hours.

7. 7

   Serve with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.