Blueberry Imperial Pie - cooking recipe

Ingredients

baked pie crust
1 pkg. vanilla pudding and pie filling mix
14 1/2 oz. can blueberries
2 Tbsp. sugar
1 Tbsp. cornstarch
2 tsp. butter
2 tsp. lemon juice

Preparation

Prepare pudding and pie filling mix as directed.
Cool.
Pour into shell.
Chill.
Drain blueberries, saving 1/2 cup syrup.
Mix sugar and cornstarch in quart pan.
Stir in the 1/2 cup syrup gradually until smooth.
Cook and stir over medium heat until thick and clear.
Take off heat.
Stir in butter, lemon juice and berries.
Cool.
Spread on pie; chill until firm.
Top with sweetened, whipped cream if desired.