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No Bake Blueberry Pie

1 9 inch flaky pastry pie crus
4 c Blueberries
3/4 c Sugar
2 1/2 tb Cornstarch
1/2 t Ground cinnamon
2 tb Water
2 tb Lemon juice
Sweetened whipped cream


Preheat oven to 450 degrees. Place thawed pie crust in a 9-inch pan and bake blind; according to directions on package. Place on a rack and let cool. Fill pastry shell with 3 cups of the blueberries. In a pan, crush remaining 1 cup berries and stir in the sugar; cook over medium heat, stirring, until sugar is dissolved. Stir together cornstarch, water, and lemon juice; add to berry mixture along with cinnamon. Cook, stirring, until mixture boils and thickens; spoon over berries in the pastry shell. Refrigerate for at least 1 hour or for up to 8 hours. Serve with whipped cream.


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