Classic Blueberry Pie - cooking recipe

Ingredients

pastry (for unbaked 9-inch double crust pie)
2/3 to 3/4 c. sugar
3 Tbsp. cornstarch
1/8 tsp. salt
1/4 c. water
5 c. blueberries
1 1/2 Tbsp. butter or margarine
1 1/2 tsp. lemon juice

Preparation

For filling, combine sugar, cornstarch and salt in medium saucepan.
Stir in water and add 3 cups blueberries.
Cook and stir on medium heat until mixture thickens and begins to boil. Remove from heat.
Cool slightly.
Place remaining 2 cups blueberries in pie pan lined with pastry.
Stir butter and lemon juice into cooked berry mixture.
Spoon over fresh berries in crust.
Cover pie with gashed top crust.
Bake at 425\u00b0 for 30 to 40 minutes.