Ingredients
1 10" pie shell - prebaked
7 cups fresh blueberries
1 1/4 cup sugar
1/4 cup cornstarch
3 tablespoons lemon juice
Preparation
Arrange half of the berries in the baked pie shell
In a saucepan, stir the sugar and cornstarch together. Stir in the lemon juice and the rest of the blueberries. Bring the mixture to a simmer over medium heat. Cook until the berries pop and the juice thickens slightly ( 5-6 minutes; or, maybe more; or, maybe less ).
Pour the berry mixture over the raw berries and spread evenly.
I have been known to place additional fresh berries on the top of the pie in an aesthetically pleasing pattern.
Refrigerate the pie for a couple hours before serving.
