We adore this blueberry pie. It requires no baking other than the crust, and it showcases beautiful summer blueberries from our local farms. In fact, you can use any berry in the pie, or even sliced peaches or nectarines, or a combination of fruit. Be sure to let the cooked part of the filling thicken before stirring in the fresh fruit. Also, it needs to rest for three hours before serving, so the filling sets up.
1 Grand Central Bakery U-bake Pie Shell, blind baked and cooled
2 pints (4-5 cups) fresh blueberries, divided (you can use other berries, peeled and sliced peaches or nectarines if desired)
1/2 to 3/4 cup granulated sugar (use the higher amount if fruit is on the tart side)
1/4 cup water
3 tablespoons cornstarch dissolved in 2 tablespoons water
1 tablespoon freshly squeezed lemon juice or berry liqueur
Pinch cinnamon (optional)
Lightly sweetened whipped cream or ice cream
Combine half the berries with the sugar (add the lesser amount if fruit is very sweet) and water in a heavy saucepan. Stir over medium heat until the berries burst and being to break down. (If using peaches, mash them lightly with a fork.) Taste fruit for sweetness and add additional sugar 1 tablespoon at a time if desired. Add cornstarch-water mixture and continue cooking over a low simmer until fruit sauce is thick and shiny, about 3-5 minutes for berries, longer if using stone fruit. Stir in lemon juice or berry liqueur, salt, and cinnamon if using. Remove from heat and immediately fold in remaining 2 cups fresh berries.
Pour into baked and cooled pie shell (you’ll find blind baking instructions on the package or here). Allow blueberry pie to sit at room temperature at least 3 hours before serving. Serve with lightly sweetened whipped cream.