No Bake Blueberry Pie

Place 2 cups of blueberries with 1 cup of water and 1/2 cup sugar in a large saucepan. Heat to medium high and cook for five minutes, stirring frequently. In a small bowl mix 1/2 cup sugar with the cornstarch and salt. Take two large spoonfuls of liquid from the cooked berries and add it to the cornstarch mixture. Stir to make a paste, then add it slowly back into the saucepan of berries. Stir slowly to thicken and then add in lemon juice. Take the pot off the heat and cool slightly.

While berries are cooling whisk together softened cream and 1 tablespoon of sugar. Spread with a spoon in the bottom of the baked pie crust. (This adds a layer of creaminess and ensures the crust doesn’t get soggy). Fold the remaining two cups of blueberries into the pot with the blueberry sauce. Pour the mixture into the pie shell. Refrigerate for at least one hour until set.

Serve with whipped cream, vanilla ice cream, or enjoy by itself!