MIKE'S E-Z NO FAIL - NO BAKE BLUEBERRY PIE
It's open top (bottom crust only).
- 3/4 cup sugar
- 3 Tbs . cornstarch
- 1/8 tsp salt
- 1/4 cup cold water
- 5 cups of blueberries - must be fresh can't use frozen
- 1 Tbs . butter
- 1 Tbs . fresh lemon juice
- grated zest of 1 small lemon or 1/2 large one
- Small pinch of cinnamon
- 1 FULLY BAKED 9" pie crust (I use the Martha Stewart pate frisee recipbut you can use any pie crust... even graham cracker... just make sure it's fully cooked and cooled to room temperature. 9-inch pie plate is perfect for this amount of berries. Don't go much larger than 9"... pie will be too thin. If you don't want to make your own crust I find refrigerated Pillsbury pie crust dough is pretty good.
In a heavy saucepan over med. heat add sugar, salt, water, and cornstarch. Mix well until smooth and no lumps. Add 2 cups blueberries, cook, stirring until it comes to a thick, full bubbly full boil and berries start to burst.
Remove from heat, gently stir in 2 more cups of blueberries, butter, lemon juice, lemon zest, cinnamon. Gently stir till butter is melted.
Wait a minute or two and pour into cooked crust... gently spread evenly.
Spread remaining 1 cup of blueberries evenly over the top of the pie... GENTLY pat them so they stick to the warm filling... be careful so you don't damage the crust.
Let cool FULLY at room temperature.
Just before serving, sprinkle top with a little confectioner's sugar. Be sure pie is FULLY cooled else sugar will melt.
Taste the berries first, before making filling... if very tart add an add'l. 1 Tbs. sugar.