Blue-beary Pie*
3/4 cup sugar
3 Tbsp cornstarch
1/8 Tbsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 Tbsp butter
1 Tbsp lemon juice
1 pie crust (9-inch), baked
1. In a saucepan over medium heat, combine sugar, cornstarch, salt, and water. Mix and cook until smooth.
2. Add 3 cups blueberries and bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
3. Remove from the heat. Add butter, lemon juice, and remaining berries; stir until butter is melted. Cool. Pour into pastry shell.
4. Refrigerate one hour. When ready to eat, top with a dollop of whipped cream and some fresh blueberries.
Yield: 8 servings
The Berenstain Bears' Country Cookbook