The BC blueberry crop has stretched into September, reminding us that summer isn't over just yet. This pie is easy to throw together and tastes great topped with a healthy dollop of whipped cream.
1 9-inch pie crust, baked and cooled (a graham cracker crust also works well with this pie)
4 cups fresh blueberries, separated (2 cups + 2 cups)
1 cup water
juice of 1 lemon
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 Tablespoon butter
Place 2 cups blueberries in bottom of pre-baked pie crust.
Mix remaining 2 cups blueberries with water and lemon juice in medium-sized saucepan. Bring to a boil over medium-high heat. Boil gently, adjusting heat as needed, stirring occasionally, 3 - 5 minutes, until berries burst.
Mix sugar, cornstarch, cinnamon, and salt together in small bowl.
Add sugar mixture to cooked blueberry mixture, lower heat to medium-low, and cook, stirring constantly, until thick and translucent (just a minute or two).
Remove from heat and stir in butter until it melts.
Pour mixture gently over fresh berries in pie crust. Chill until set.