Blueberry Pie

Part of a week spent in Michigan earlier this sumer was U-Pick Blueberries! Hundreds of huge beautiful blueberries - fresh and cheap! Here is a recipe I found for making pies (from About.com here)

The recipe is different from what I expected - no baking the pie - but I tried it because it seemed much easier and quicker than other recipes. It worked well, and the "raw" berries were very good. I didn't use enough thickener - so the pie was runny. It was still very tasty. Also, I have to admit to using premade pie crust dough, the kind that comes in a box. It was very good and very easy.

INGREDIENTS:

• 3 cups blueberries
• 3/4 cup water
• 1 tablespoon butter
• 1 cup sugar
• 3 tablespoons cornstarch
• dash of salt
• 1 teaspoon lemon juice
• 1 pie crust (9 inch) -- baked

PREPARATION:

Bring 1 cup of blueberries and water to a boil. Boil gently for 4 minutes; add butter. Stir in sugar, cornstarch, and salt. Cook slowly, stirring, until thick and clear. Remove from heat; add lemon juice.

Pour mixture over the remaining 2 cups of blueberries; stir gently to combine. Pour into the baked pie shell. Serve chilled or at room temperature with a dollop of sweetened whipped cream.