Fresh Blueberry Pie
- 4 cups fresh blueberries, divided
- 3/4 cup water
- 1 tablespoon butter
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon ground cinnamon
- Dash salt
- 1 teaspoon lemon juice
- 1 pastry shell (9 inches), baked
- Ice cream or whipped cream
- Lemon zest strips, optional
- In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries.
- Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.
fresh blueberries, water, butter, sugar, cornstarch, ground cinnamon, salt, lemon juice, pastry shell, cream, lemon zest strips
Taken from www.tasteofhome.com/recipes/fresh-blueberry-pie/ (may not work)