Yield: Makes 1 Pie
- 1 pie shell, 9-inch, baked
- 5 cups washed and picked over blueberries, divided
- 1 cup granulated sugar, divided
- 1 cup water, divided
- 1 teaspoon grated lemon zest
- 3 tablespoons cornstarch
Combine the remaining 1/4 cup of sugar with the remaining 1/4 cup of water and the cornstarch; stir into the boiling berries. Cook for about 1 to 2 minutes, or until thickened and clear. Cool.
Place the remaining 4 cups of berries in the baked pie shell. Spoon the cooled glaze mixture over the berries in the pie shell and chill until set. Serve with lightly sweetened whipped cream or prepared whipped topping.