This is the recipe I would use.

DOUBLE·GOOD BLUEBERRY PIE

Secret of the pie’s popularity is its remarkably fresh berry taste

Baked 9″ pie shell

¾ c. sugar

3 tblsp. cornstarch

1/8 tsp. salt

¼ c. water

4 c. blueberries

1 tblsp. butter

1 tblsp. lemon juice

Whipped cream (optional)

 

Combine sugar, cornstarch and salt in saucepan. Add water and 2 c. blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)

Remove from heat and stir in butter and lemon juice. Cool.

Place remaining 2 c. raw blueberries in pie shell.  Top with cooked berry mixture. Chill. Serve garnished with ice cream or whipped cream.

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