Blueberry Pie - cooking recipe

Ingredients

1 baked 9-inch pastry shell
2 1/2 c. fresh blueberries, divided
1 c. sugar
3 Tbsp. cornstarch
1/4 c. water
1 Tbsp. margarine
1 tsp. vanilla extract
1 (4 oz.) container frozen whipped topping, thawed

Preparation

Pour 1 1/4 cups blueberries into pastry shell; spread evenly and set aside.
Combine 1 cup blueberries, sugar, cornstarch and water in a medium saucepan; cook and stir over low heat until thickened.
Remove from heat; stir in margarine and vanilla and cool.
Pour over blueberries in pastry shell.
Chill.
Spoon whipped topping around edge; garnish with 1/4 cup blueberries. Yield:
One 9-inch pie.