1 c. sugar
1 tbsp. plus 2 tsp. cornstarch
1/4 tsp. salt
6 c. fresh blueberries
2 tbsp. butter
Pastry for 9 inch double crust pie

Combine sugar, cornstarch and salt in a medium saucepan. Stir to remove lumps. Add berries and mix well. Cook over low heat, stirring constantly, until mixture is thick and bubbly. Add butter, mix well. Set aside to let cool.

Roll half of pastry to 1/8 inch thickness. Fit into a 9 inch pie pan. Pour cooled berries into pastry shell. Roll remaining pastry. Cut into 3/4 inch wide strips to make a lattice design over the filling. Trim edges. Seal and flute. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake 30 minutes longer.