I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.

Ingredients

4 serv.

sugar↗3⁄4 cup
cornstarch↗2 1⁄2 tablespoons
water↗2⁄3 cup
wild blueberries↗4 cups
butter↗2 tablespoons
I use Becel
lemon, juice and rind of, grated↗1
orange liqueur↗2 tablespoons
baked pie shell↗1

Step-by-step instructions

1
Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
2
Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
3
Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
4
To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.

Source: food.com

Original recipe ↗

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