2 cans Oregon Fruit Blueberries
6 tablespoon sugar (more or less according to your preference)
3 tablespoon cornstarch
2 tablespoon lemon juice (optional)
1 tablespoon butter or margarine (optional)
Pastry for a double crust, 9-inch pie
- Preheat oven to 400 F.
- Drain the berries and reserve the syrup from one can. Stir the blueberry syrup into the combined mixture of the cornstarch and half of the sugar.
- Cook over medium heat, stirring constantly until thickened. Gently stir in remaining sugar, blueberries and lemon juice. Let stand while preparing pastry.
- Line a 9-inch pie pan with pastry and fill with fruit filling. Dot with butter or margarine. Adjust top crust on pie, cutting slits for steam to escape, and seal.
- Bake for 30 minutes or until filling is bubbly and crust is golden brown.