A taste of summer, without turning on the oven! This pie used fresh blueberries (some cooked and some raw) for a delicious, cool treat. Goes great with whipped cream garnish. You can choose to pour it into a baked pie shell, or you can just use a pie plate and omit the shell. Substitute margarine for the butter if you wish it to remain pareve.
1 pie shell (optional)
2 pints fresh blueberries, washed and picked over
¾ cup sugar
3 Tbsp corn starch
⅛ tsp salt
¼ cup water
1 Tbsp butter or margarine
1 Tbsp lemon juice
1 pinch cinnamon
(Optional) Bake the pie shell blind (empty), using pie weights or dried beans.
Pour one pint of blueberries straight into the cooled pie shell or the pie pan.
In a saucepan over medium heat, put the other pint of blueberries, sugar, corn starch, salt, and water. Stir and cook until the blueberries explode and liquid is clear.
Add the margarine/butter and lemon juice and the pinch of cinnamon and stir for 2 more minutes.
Pour cooked blueberry mixture over fresh blueberries in pie shell or pie pan. Refrigerate at least 3 hours.