Easy Blueberry Pie

[vegelady]

     Ingredients:


     1 homemade or purchased 9-inch crumb pie crust, see below
     6 cups fresh blueberries, divided
     1/4 cup sugar
     2 tablespoons water
     2 tablespoons cornstarch
     1/4 cup cold water
     1 tablespoon butter
     1 tablespoon lemon juice
     whipped cream or purchased whipped topping



     Directions:


     Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil.
     Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly.
     Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and
     remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set.
     Serve with whipped cream or topping.

     Serves 8.

     Cookie Crumb Crust:

     2 cups fine vanilla wafer crumbs
     1/2 cup melted butter
     1/3 cup sugar

     Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes.
     Cool then fill.