Cool Summer Blueberry Pie

bluepie

Summer brings an abundance of American blueberries, and too much heat to turn on the oven.  This pie requires no baking–just a few minutes of cooking–and it’s so very easy.

Honeymaid and Keebler both make good graham-cracker crusts, but avoid their low-fat versions and the Target-brand crusts, which are slightly tastier than sweetened cardboard.

No-Bake Blueberry Pie

  • ½ cup + 2 Tablespoons sugar
  • 3 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • ¼ cup water
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice (½ lemon)
  • 2 pints blueberries (4 cups)
  • 9″ store-bought graham-cracker crust
  • freshly-grated nutmeg

— In a large saucepan, combine the sugar, cornstarch, and salt. Mix well.  Gradually add the water, stir until smooth.

Stir in 1 pint (2 cups) of blueberries, and bring to a boil over medium heat.  Cook and stir for 2 to 3 minutes, until the mixture thickens.

Stir in the other 1 pint of blueberries, and cook for 1 minute more.

Remove from heat and let the mixture cool to less than 100° F.

Spoon the mixture into the graham-cracker crust, and refrigerate for 1 to 2 hours.

Serve with a very light dusting of freshly-grated nutmeg, and if you wish, Redi-Whip whipped cream.