- 9" pie shell, baked
- 3/4 cup sugar
- 1/2 cup Tampico Blue Raspberry Punch Buy Now
- 3 Tablespoons cornstarch
- 4 cups blueberries, fresh or frozen, divided
- Whipped topping, optional
- Combine sugar, Tampico Blue Raspberry Punch, and cornstarch in a medium saucepan.
- Mix and add 1 cup blueberries and cook over medium heat until thickened.
- Add remaining blueberries and pour into pie shell.
- Decorate with whipped topping and serve.