4 ½CupsBlueberries We used 2 ½ Cups of frozen blueberries (thawed) and 2 cups of fresh Blueberries
3Tbsp.Cornstarch
¼CupWater
1Tsp.Vanilla Extract
½CupSugar
¼Tsp.Kosher Salt
1Tbsp.Fresh Lemon Juice
Whipped Cream
1 ½CupHeavy Whipping Cream
½CupSugar
Instructions
For The Crust
Prepare the pie crust by melting the butter and mixing it with the crumbs. Carefully pour it into a pie dish. Use your hand (when cool to touch) to pat down the crust, or use a cup with a flat bottom to pat the crust down spreading along the side.Place the crust in the fridge too cool for about 30 minutes. In the meantime, prepare the filling.
Prepare the Filling
Using a small bowl or cup, mix together the cornstarch and water together until the cornstarch as dissolved (set aside). In a medium size sauce pan, add the blueberries (we added the 2 ½ cups of the frozen blueberries) over low heat. Add in the cornstarch mixture, vanilla extract, sugar, salt and lemon juice. Gently mix to combine. Allow the blueberries to cook for about 15 minutes over low heat, stirring constantly. Adjust the heat to medium low if necessary. Remove the blueberries from the heat, then add the remaining (fresh) blueberries. Fold to combine. Pour the blueberry mixture in the pie crust and spread evenly. Refrigerate for about 2 hours.
Top With Whipped cream and enjoy.
For Whipped Cream
Add the heavy whipping cream to the bowl. Next, add the sugar. Whisk with an electric whisk or mixer until light and fluffy. Refrigerate until ready to serve.
Video
Notes
In this recipe we used a combination of frozen and fresh blueberries. You may use all fresh or all frozen blueberries if desire. **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving only.