Fresh Blueberry Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Blueberries||1 Quart, rinsed and picked over (4 1/2 Cups)|
|Lemon juice||1 Tablespoon|
|9 inch baked pie shell||1 , cooled|
|Finely grated lemon peel||1 Teaspoon|
|Fresh blueberries||1⁄4 Cup (4 tbs)|
In a medium size saucepan, mix together cornstarch, salt, and sugar. Stir in water.
Add 2 1/4 cups blueberries and cook over medium heat, stirring constantly, until mixture becomes thick. Stir in butter and lemon juice. Remove from heat and cool.
Put the remaining blueberries in the bottom of the prebaked pie shell. Over these, spoon thickened blueberry mixture. Chill.
Just before serving, garnish with d cream and studded with blueberries.