Ingredients
4 cups fresh blueberries, divided3/4 cup water1 tablespoon butter3/4 cup sugar3 tablespoons cornstarch1/8 teaspoon ground cinnamonDash salt1 teaspoon lemon juice1 pastry shell (9 inches), bakedIce cream or whipped creamLemon zest strips, optional
Preparation
In a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries.
Pour into pie shell. Chill for 2-3 hours. Serve with ice cream or whipped cream. Garnish with strips of lemon zest if desired. Refrigerate leftovers.
