Frozen Blueberry Pie
3 cups frozen blueberries (about one 16 oz bag)
3 T cornstarch
1 T raw honey
1 T lemon juice (fresh, or the kind preserved with citric acid--NOT Real Lemon brand)
1 pie crust (preferably frozen, so it doesn't get too dark; but you can use fresh if you want)
2-3 T butter
Mix the honey, lemon juice and cornstarch in a medium bowl. Add the frozen blueberries and toss well to coat. Pour the coated blueberries into the still-frozen pie crust and put little pats of the butter on top, evenly spaced.
Bake at 425F for about 50 minutes. Reduce heat to 350 and bake for 20-30 minutes more; until the juices are bubbling and thickened. Cover the crust's edges with foil or a pie shield if they seem to be getting too dark.
Serve with smooth, vanilla ice cream (the stronger the vanilla, the better). I opted for Vanilla So Delicious (a soy-based "ice cream"). Oh, and you'll want to make two, since frozen pie crusts usually come in two's, and you won't be able to keep the kids/guests/strangers-off-the-street-who-smell-it from downing the entire pie in one sitting.
Bon apetit!
