I read this recipe in our newspaper this week and tried it yesterday and I have to say we loved it. The recipe is low in sugar without a cake top. I did embellish a wee bit with granola sprinkled on top and some sliced peaches......and a squirt of Reddi Whip is always delish!
1 9-inch purchased crumb pie crust
6 cups fresh blueberries, divided
1/4 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon butter
1 tablespoon lemon juice
Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Makes 8 servings.