Ingredients
4 c. blueberries
1 c. sugar
1 c. water
4 T corn starch
1 cooked pie crust
Preparation
Over med-high heat cook sugar, water, corn starch and 1 c. blueberries (preferably freshly picked) until berries burst and mixture boils and thickens. Let cool.
Stir in rest of blueberries and pour mixture into crust. Cover and refrigerate until pie eatin’ time.
