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Title: Blueberry Pie
Categories: Pies, Pastry, Fruits
Yield: 6 servings

1 Sheet refrigerated pie
- crust
3/4 c Sugar
3 tb Cornstarch
1/8 ts Salt
1/4 c Cold water
5 c Fresh blueberries; divided
1 tb Butter
1 tb Lemon juice

Set oven @ 425ºF/218ºC.

On a floured surface, roll dough to fit a 9" pie plate.
Trim and flute edge. Refrigerate 30 minutes. Line crust
with a double thickness of foil. Fill with pie weights.
Bake on a lower oven rack until golden brown, 20-25
minutes. Remove foil and weights; bake until bottom is
golden brown, 3-6 minutes. Cool on a wire rack.

In a saucepan over medium heat, combine sugar,
cornstarch, salt and water until smooth. Add 3 cups
blueberries. Bring to a boil; cook and stir for 2
minutes or until thickened and bubbly.

Remove from the heat. Add butter, lemon juice and
remaining 2 cups berries; stir until butter is melted.
Cool. Pour into crust. Refrigerate until serving.

Linda Kernan, Mason, Michigan

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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