1 ~9-inch pie crust (recipe follows), baked~
2 ~pints blueberries (raspberries, or other berries), divided~
21/2 ~tablespoons cornstarch~
2/3 ~cup water~
3/4 ~cup sugar~
1 ~tablespoon lemon juice~
1 ~tablespoon butter or margarine~
Prepare a baked pie shell.
Combine 1 pint berries, cornstarch, water, and sugar and cook on low heat. Stir until thick. When thick and most berries are burst, add lemon juice and butter. Let mixture cool. Stir in 1 pint berries. Pour into shell. Refrigerate at least 2 hours.
Yield: 8 servings
Source: Janet Esch, first-place blue ribbon in blueberry pies and Best of Show ribbon for pies, 2003 Lucas County Fair