1 - 9" baked pie shell
4 cups fresh blueberries
1 cup water
1 cup sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 Tbsp. butter
1 cup whipped cream or sour cream, optional
In a medium saucepan, simmer 1 cup blueberries and 2/3 cup water.
In a small bowl, blend together 1/3 cup water, sugar and cornstarch. Add to simmering berries and stir until thickened, about 2 minutes.
Remove from heat and add lemon juice and butter. Cool to room temperature.
Gently stir in remaining blueberries. Pour into pie shell. Chill thoroughly.
Garnish with whipped cream or sour cream before serving.
Makes 8 servings
This filling is also great in a tart crust