1 baked 9-inch pie shell

4 cups blueberries
3/4 cup sugar
2.5 tablespoons cornstarch
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon cinnamon

Whipped cream


Set aside 1 cup blueberries and fill pie shell with the remaining berries. 

In a pan, crush the 1 cup of the berries and stir in sugar and set over medium heat, stirring until sugar is dissolved. Meanwhile stir cornstarch into water and lemon juice until smooth, add to berry mixture along with cinnamon. Cook, stirring until mixture thickens.  Spoon over berries in pie shell. 

Chill 1 to 24 hours. Top with whipped cream. Serve. 

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