Blueberry Pie
1-quart
blueberries
1-cup
sugar
1-cup
water
3
scant tablespoon cornstarch
½ teaspoon
salt
2
teaspoon lemon juice
1
baked pie shell
Boil 1-pint
berries with ½ cup sugar and water for 5 minutes. Mix remaining ½ cup sugar
with the cornstarch and salt. Add hot syrup mixture to sugar cornstarch mixture
to make a paste. Cook until thickened, add lemon juice, cool. Add to remaining
pint of berries, which have been put in bottom of the baked pie shell. Cover
with whipped cream or ice cream.
Barb
Bakker