Fresh Blueberry Pie
# 168
  • 3 cups blueberries
  • 3/4 cup water
  • 1 tablespoon butter
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • dash of salt
  • 1 teaspoon lemon juice
  • 1 pie crust (9 inch) -- baked
Bring 1 cup of blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice. Pour mixture over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.