Yield: 8 servings
4 cups blueberries, rinsed and dried
½ cup + 2 tbsp. water, divided
2 tbsp. cornstarch
½ cup granulated sugar
2 tsp. lemon juice
1 tsp. vanilla
1 oz. butter
1 pkg baked pie shell
Method: measure out 1 cup blueberries. Place into sauce pot with a half cup of water. Bring to boil.
Meanwhile, make a slurry with cornstarch and remaining water. Set aside.
While boiling add sugar, lemon, salt, and vanilla along with cornstarch mix and stir constantly until mix thickens.
Remove from heat and stir in remaining blueberries.
Fill pie, top with crust or crumb. Bake 30-40 minutes at 350F.
Allow to cool before serving.
(Crumb topping: flour, cinnamon, sugar, vanilla, and melted butter)