1/3 cup Blueberry Juice (the remainder can be used to make blueberry simple syrup!)
1 tbsp Butter
1 tbsp Lemon Juice
1 Prebaked Pie Shell or Graham Cracker Crust
Freshly Whipped Cream, or Coconut Whip (about 2 cups)
Whisk sugar, cornstarch and salt in a medium saucepan to remove any lumps. Place over medium heat and slowly mix in 1/3 cup blueberry juice. Whisking constantly, cook over medium heat until the mixture boils. Boil for two to three minutes, until mixture thickens enough to coat the back of a spoon.
Remove from heat and whisk in butter and lemon juice, stirring to combine. Gently fold in blueberries, and pour into prepared pie shell. Refrigerate for 6-8 hours, until fully set.
Top with whipped topping of choice and refrigerate for another hour or two, until set. Cut with a clean, sharp knife dipped in warm water and wiped dry before each cut. Enjoy!