Grandma's Blueberry Pie Recipe

Ingredients

2 PINTS BLUEBERRIES (6 CUPS)
1 CYP SUGAR
3 TABLESPOONS CORNSTARCH
1/2 CUP ORANGE JUICE
2 TABLESPOONS LEMON JUICE
1 BAKED 9-INCH PASTRY SHELL, COOLED

Preparation

Step 1

MASH ABOUT 1 3/4 CUPS OF THE BLUEBERRIES, TO MAKE 1 CUP OF MASHED BERRIES.

IN A 1-QUART SAUCEPAN, STIR TOGETHER SUGAR AND CORNSTARCH. STIR IN ORANGE JUICE AND LEMON JUICE UNTIL SMOOTH. STIR IN MASHED BERRIES. STIRRING CONSTANTLY, BRING TO A BOIL OVER MEDIUM HEAT AND BOIL 1 MINUTE. POUR INTO A BOWL. COVER SURFACE WITH WAXED PAPER OR PLASTIC WRAP. COOL.

SPREAD HALF OF CORNSTARCH-THICKENED BLUEBERRY GLAZE ON BOTTOM AND UP SIDES OF PASTRY SHELL. FILL WITH REMAINING WHOLE BERRIES. SPREAD REMAINING GLAZE OVER BLUEBERRIES. REFRIGERATE AT LEAST 3 HOURS.

IF DESIRED, GARNISH WITH LIGHTLY WHIPPED, SWEETENED CREAM OR VANILLA CREAM.