Lucy's Blueberry Pie

By á-2553

Ingredients

• 3/4 c sugar
• 2 1/2 T cornstarch
• 1/4 t salt
• 1/4 t cinnamon
• 2/3 c water
• 5 c fresh blueberries, divided
• 1 t vanilla
• 2 T butter
• 2 t fresh lemon juice
• 1 t lemon zest
• 10 inch pie crust, blind baked and cooled

Preparation

Step 1

In medium saucepan, combine sugar, cornstarch, salt and cinnamon. Blend in water and 1 1/2 C blueberries. Bring to a boil, stirring and smashing half the berries deliberately. Boil, stirring constantly, until mixture is very thick, a minute or so. Remove from heat and stir in vanilla, butter, lemon juice and zest. Cool

Fold in 2 1/2 C blueberries, coating them well. Scoop into cooled pie shell. Arrange remaining 1 cup of berries over top. Cover with plastic wrap and chill at least 2 hours.