- 1 Cup white sugar
- 3 Tablespoons of cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 Cup water
- 1/2 Cup blueberries
- 3 Cups blueberries
- 1 Tablespoons fresh lemon juice
- 2 Tablespoons of butter (not margarine)
- Pie dough, enough for bottom and top of pie.
In a small bowl, with a potato smasher, smash the 1/2 Cup of blueberries…..set aside. In a medium size sauce pan, combine sugar, cornstarch, cinnamon and water. Place on stove heat at high, stirring continually until it is mixed well…no lumps. Add to this mixture, the smashed blueberries and continue stirring over the heat until this mixture has thickened. It will be very thick. Remove from heat and let cool. While that is cooling, get your pie dough into the bottom of the pie plate.
When the mixture has cooled, add to it the 3 Cups of blueberries and lemon juice and stir together well. Place the blueberry mixture into the bottom pie crust and cut up the 2 Tablespoons of butter into small pieces around the top of the pie. Cover with the remaining pie dough for the top of the pie. Crimp the edges of the pie together. Cut 3 small slits in the top of the pie (for venting). Sprinkle white sugar over the top of the pie.
Place pie on a cookie sheet. Put pie into a 425 degree oven. Let back for 20 minutes, then reduce the heat of the oven to 350 and back for 20-25 more minutes. Remove pie from the oven and let cool completely. Store in the fridge.