Ingredients
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tablespoon butter
1 tablespoon lemon juice
1 refrigerated pie crust (9 inches), baked
Directions
1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
2. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.
Yield: 8 servings
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