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Topless Blueberry Pie

"This a no-bake recipe, so on a hot summer day you don't have to turn on the oven, other than to bake your crust. If using frozen blueberries, drain them and use juice instead of water."

Ingredients :

• 3/4 cup white sugar
• 3 tablespoons cornstarch
• 1 pinch salt
• 1 cup water
• 4 cups fresh blueberries
• 1 tablespoon butter
• 1 (9 inch) pie crust, baked

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• In a saucepan, combine sugar, cornstarch and salt. Stir in water and 1 cup of blueberries. Cook and stir over medium heat, until thick, approximately 8 to 10 minutes.
• Add butter and let cool about 5 minutes. Stir in remaining blueberries.
• Pour into baked pie shell and cool in the refrigerator for 2 to 4 hours.

Notes :

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