2 cans Oregon Fruit Blueberries in 100% Blueberry Juice, well drained and juice reserved
3/4 cup sugar
3 Tablespoons cornstarch
1/8 teaspoon salt
1/3 cup blueberry juice (the remainder can be used to make blueberry simple syrup!)
1 Tablespoon butter
1 Tablespoon 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!
Makes one 9" pie.