Blueberries are in season and are very reasonably priced so it is a good time to make a blueberry pie. I came across a recipe where most of the blueberries were not overly cooked and with a few modifications came up with this recipe. I went with a frozen crust since I have not had a lot of luck with crusts in the past and also it is the most time consuming part. It came out great. The blueberries are juicy and it tastes fresher than the recipes where you cook all the blueberries.

Ingredients

• 1 frozen Deep Dish pie crust
• 4 cups blueberries, rinsed
• 1/2 liquid cup water
• 2 tablespoons cornstarch and two tablespoons water stirred together
• 1/2 cup sugar
• 2 teaspoons lemon juice
• 1/8 teaspoon cinnamon
• Pinch of salt

Directions

Prebake the crust before adding fillings since you will not bake it after filling is added. Measure 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water.  When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a couple more minutes or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving to firm up.