preparation
Place 1 quart blueberries, sugar, cornstarch, salt and water in large saucepan. Cook and stir over low heat until thickened. Add remaining blueberries, butter and lemon juice. Mix well and cool. Just before serving, pour into prepared pie shell. Serve with ice cream or whipped topping. Makes 8 servings.

ingredients

• 1 quart Michigan blueberries, washed and drained
• 1 cup granulated sugar
• 4 tablespoons cornstarch
• 1/8 teapoon salt
• 1 cup water
• 1 cup Michigan blueberries, fresh or frozen, then thawed
• 1 tablespoon butter
• 1/2 teaspoon freshly squeezed lemon juice
• 1 9-inch baked pie shell