This a no-bake recipe. If using frozen blueberries, drain them and use juice instead of water.
INCREDIBLE, INCREDIBLE, INCREDIBLE! I read that this had a fairly thick cornstarch flavor, so instead of 1 c. water I did 1/4 c. lemon juice and 3/4 c. -- COMPLETELY covers any cornstarch flavor there might have been... I can't taste any at all. Thickens nicely -- I used frozen blueberries, but not the kind in syrup. Worked just fine. - 05 Nov 2006 (Review from Allrecipes US | Canada)
This is really nice - and pretty easy. I like blueberry & lemon, so I followed another reviewer and used 1/4c lemon juice to 3/4c water & 2 1/2T cornstarch. I also added a touch of cinnamon. My sauce was perfect, not too thick and no cornstarch taste. I only had 3c bluberries so I used 1c frozen peaches, chopped. Turned out beautifully. Thanks for the recipe, Elaine! UPDATE: 4-19-08, I made this pie using frozen blueberries, orange & lemon juice & zest, and Splenda for a diabetic family member - turned out great! Thanks! - 06 Apr 2008 (Review from Allrecipes US | Canada)
This recipe is exactly what I was looking for. I bought a big bag of frozen blueberries and wanted some recipes to use them in. With the weather getting warmer and warmer, I also wanted to have something that would make a nice cool dessert. My family and I absolutely loved this pie! I read the comments regarding the amount of cornstarch, so I did reduce the amount to 2.5 tablespoons - even with that, it still thickened up very nicely. I can't wait to make another pie like this, as I'm sure this one won't last much longer! - 14 Jun 2006 (Review from Allrecipes US | Canada)