5 cups blueberries or huckleberries
3/4 cups sugar
3 T cornstarch
1/2 tsp grated lemon peel
1 T lemon juice
1/2 cups water
Bake a pie shell first. Then using a knife or cookie-cutter type
instrument, cut out a few patterns from the rolled out dough that
you will use to top the blueberry pie. Bake those pieces also
(on a cookie sheet) while bakng the pie shell.
Rinse berries and drain dry on absorbent towels. In a 1-to 1-1/2
quart pan, stir together the sugar, and cornstarch, add 2 C. berries,
lemon peel, lemon juice, and water. Cook, stirring often, over
medium-high heat until mixture comes to a full boil, 5 to 7 minutes.
Gently stir remaining berries into cooked berry mixture, spoon
evenly into pastry shell.
Top it with the cooked cut-out pieces of pastry. Chill at least
1 hour or, covered, up until next day. (If you'd rather, skip the
pastry pieces on top and just top each slice with whipped cream).
This recipe is also great for a fresh blueberry sauce, just double
the amount of water. The blueberry sauce can be used for pancakes,
waffles, ice cream, etc.