Fresh Blueberry Pie

There is nothing like a fresh fruit pie topped with a dollop of whipped cream. This beautiful one-crust pie can be prepared in less than 30 minutes, as the filling requires no baking.


1 (9-inch) piecrust, baked and cooled

4 cups fresh blueberries

5 tablespoons water, divided

3 tablespoons cornstarch

2 tablespoons fresh lime juice

2/3 cup Golden Blossom Organic White Forrest Honey

dash of nutmeg

whipped cream, optional

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Rinse blueberries. Whisk together 3 tablespoons of water with the cornstarch in a small bowl.
In a medium saucepan combine 1 1/2 cups blueberries, the remaining 2 tablespoons water, lime juice, honey and nutmeg. Bring to a boil. Cook 3 minutes, stirring constantly. Stir in cornstarch mixture. Cook about 1 more minute until thick and clear. Remove from heat and stir in remaining berries.
Spoon berries into cooled crust. Refrigerate until ready to use. Serve topped with whipped cream if desired.
Hint: Do not cover pie with plastic wrap, as it will stick to the blueberries.
Serves: 8