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Blueberry Pie




Source of Recipe


Schmitty


Recipe Introduction


Schmitty's comments:
my Daughter Marianne’s Recipe from her friend Connie



List of Ingredients






3/4 cup sugar
3 tablespoons cornstarch
1/8 th teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 graham cracker crust (9 inches)



Recipe





In large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of the blueberries. Bring to a boil and stir for 1 to 2 minues or until thickened. Remove from the heat; cool to room temperature. Spoon remaining 2 cups uncooked blueberries into the crust. Top with cooled cooked blueberry mixture. Cover and refrigerate for 1 to 2 hours or until chilled. Serve with Whipped Cream.

Note: Yesterday we made this same pie...substituting Raspberries for the blueberries. We used about 3 cups of raspberries in the cooked portion...