Ingredients
Scale
- 1 ready-made flaky pie crust
- 2 cups fresh blueberries (or frozen, thawed)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Blue food coloring (optional, for enhanced violet hue)
- Whipped cream or vanilla ice cream for serving
Instructions
- Combine blueberries, sugar, cornstarch, lemon juice, and vanilla in a saucepan.
- Cook over medium heat, stirring constantly, until thickened and blueberries break down, about 5-7 minutes.
- Stir in a few drops of blue food coloring to achieve a vibrant violet hue. Mix until uniform.
- Let the filling cool for a few minutes.
- Pour the cooled blueberry filling into the prepared pie crust and smooth out the surface.
- Chill the pie in the refrigerator for at least 2 hours to set.
- Optional: Bake at 350°F (175°C) for 10-15 minutes for added flavor and a slight golden glow. Let it cool completely.
- Garnish with whipped cream or vanilla ice cream, and decorate with edible glitter or extra food coloring if desired.
Notes
- For a gluten-free version, substitute with gluten-free pie crust.
- If using frozen blueberries, ensure they are thawed and drained to prevent excess moisture.
- Add food coloring sparingly and mix thoroughly for a consistent violet color.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F for 5-7 minutes if preferred warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Assembly
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg