This pie is so delicious and refreshing. By cooking some of the blueberries and leaving some whole it gives you a nice combination of textures. Also, I believe the addition of lime juice and zest puts it over the top!
¼ cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
Grated peel of 1 lime
Juice of one lime
2 pints fresh blueberries, rinsed and well drained
1 pint heavy cream
1 teaspoon vanilla
3 tablespoons sugar
1 baked 9 inch pie crust cooled
To prepare the blueberry pie filling: in a large saucepan combine ¼ cup of sugar, cornstarch, salt lime peel and juice and 1 ½ cups of the blueberries. Cook mixture over medium heat, stirring constantly, until thickened and blueberries are softened, about 5 minutes. Remove from heat and stir in remaining blueberries. Let mixture cool to room temperature. Chill for 15 minutes (I pop them in the freezer when I am in a hurry).
Whip heavy cream with vanilla and 3 tablespoons of sugar until stiff peaks form. Spread about ¾ of the whipped cream into the bottom of the pie crust and smooth with a spatula. Top with the blueberry mixture. Garnish the top of the pie with the remaining whipped cream. Chill pie at least ½ hour. Enjoy!