Double-Good Blueberry Pie

Here's another recipe from the Farm Journal's Complete Pie Cookbook, Popular Edition copyrighted 1965. This pie is soo good and super easy to make. It's a blueberry lovers dream!

Double-Good Blueberry Pie

9" pie shell (I just used a store bought graham cracker pie shell)
3/4 c. sugar
3 tblsp. cornstarch
1/8 tsp. salt
1/4 c. water
4 c. blueberries
1 tblsp. butter
1 tblsp. lemon juice
Whipped cream

• Combine sugar, cornstarch and salt in saucepan. Add water and 2 c. blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)
• Remove from heat and stir in butter and lemon juice. Cool.
• Place remaining 2 c. raw blueberries in pie shell. Top with cooked berry mixture. Chill. Serve garnished with whipped cream.