This blueberry pie recipe is made with a pre-baked pie crust, so you won't have to turn on your oven if making it on a hot summer day.
Ingredients
- white sugar: 0.75 cup
- cornstarch: 3 Tbsp
- pinch salt: 1 piece
- water: 1 cup
- blueberries: 4 cups (divided, fresh)
- butter: 1 Tbsp
- pie crust, baked: 1 piece (9 inch)
Metric Conversion
Stages of cooking
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Combine sugar, cornstarch, and salt in a saucepan. Stir in water and 1 cup blueberries. Cook and stir over medium heat until thick, 8 to 10 minutes.
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Remove from the heat, stir in butter, and let cool for 5 minutes. Stir in remaining 3 cups blueberries.
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Pour blueberries into baked pie shell. Cool in the refrigerator for 2 to 4 hours before serving.
