Georgetown Blueberry Pie
Yield: 6 Servings
1 baked pie shell, 9"
4 c blueberries, fresh
1 c sugar
1 c water
3 tb flour
1/4 ts salt
Cook 1 cup blueberries, 1 cup sugar and 3/4 cup water until soft.
Make a paste of flour, 1/4 cup water and salt. Add to blueberry
mixture, stirring constantly, cook until thick. Gently fold in
remaining berries. Mix well and pour into pie shell. Chill for 3
hours. Serve with whipped cream dusted with cinnamon, garnish with