Muskoka Blueberry Pie - cooking recipe

Ingredients

3/4 cup sugar
2 1/2 tablespoons cornstarch
2/3 cup water
4 cups wild blueberries
2 tablespoons butter (I use Becel)
1 lemon, juice and rind of, grated
2 tablespoons orange liqueur
1 baked pie shell

Preparation

Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.