Wild Blueberry Pie
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Ingredients
- 2 1/2 cups wild blueberries (washed and drained and divided)
- 2 tablespoons corn starch
- 1 cup sugar
- 2/3 cups cold water
- 1 tablespoon butter
- 1 pie crust - 9 inch (pre-baked)
- whipped cream
Directions
| 1. | In a medium sauce pan, mix together cornstarch and sugar. Add cold water, 1/2 c. of berries and butter. Cook over medium heat until thick and bubbly. |
| 2. | Fold in remaining 2 cups of blueberries and cool for 15 minutes. |
| 3. | Pour into pre baked and cooled 9" pie shell. |
| 4. | Refrigerate for 2 hours. |
| 5. | Serve with whipped cream. |
