Ingredients:
- 1 homemade or purchased 9-inch crumb pie crust, see below
- 6 cups fresh blueberries, divided
- 1/4 cup sugar
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- whipped cream or purchased whipped topping
Preparation:
Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping.Serves 8.
Cookie Crumb Crust:
Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.
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