Blueberry Pie

While you can still catch fresh blueberries in the store or farmer's market, whip up this really delicious blueberry pie. The recipe is a hand-me-down from my mother-in-law and it's a real winner for a seasonal dessert. I always make it with my own recipe for a cookie crust, but you can team  the filling with whatever crust you prefer.

Fresh Blueberry Pie

4 cups fresh blueberries

1 cup water

1 cup sugar

1 tablespoon lemon juice

3 tablespoons cornstarch

Place ½ of the blueberries, ½ of the sugar, and 1 cup of water in pan and bring to a boil. Boil for 5 minutes.

Meanwhile, mix cornstarch and rest of sugar and add to hot mixture after the five minutes. Cook until it thickens, stirring constantly. Remove from heat. Add the rest of the blueberries and lemon juice. Place in baked pie shell. Serve when cool with whipped topping.

Cookie Crust

¼ cup of softened butter or margarine

¼ cup of sugar

1 egg yolk

1 cup flour

Cream sugar and butter/margarine. Add egg yolk. Add flour and mix until blended. Press firmly in 9-inch pie plate. Bake at 400 degrees for 10 min. or until edges brown. Cool thoroughly.