10 Servings
2 Hours, 30 Minutes
Allergens
Submitted by Rochie Goldberg
Super easy. Looks beyond gorgeous. Switches things up from the standard heavy chocolatey doughy desserts. Gets finished within hours of making it.
In a medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 and 1/2 cups blueberries. Bring to a boil, stirring and smashing half the berries deliberately (use a potato masher a few swipes if you like). Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla extract, butter, lemon juice and lemon zest. Cool.
Fold in 2 and 1/2 cups blueberries, coating them well. Scoop into cooled baked pie shell. Arrange remaining 1 cup of fresh berries over top. Cover with plastic wrap and chill at least 2 hours, or overnight if needed.
Notes:
This is best made with fresh, not frozen, blueberries.
