Total Calories: 180
In a medium saucepan combine sugar, cornstarch and salt. Stir in water and blueberries. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thick and clear. (Mixture will be very thick.) Remove from heat.
Stir in butter and lemon juice.
Place blueberries in pie shell. Top with hot berry mixture. Chill at least 2 hours before serving.
Serve with whipped cream.
This Fresh Blueberry Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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