5 c. blueberries
3/4 c. sugar
3 tbsp. cornstarch
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 c. water
Baked pastry for single crust 9 inch pie

Rinse berries and drain, dry on absorbent towels. In a 1 to 2 quart pan, stir together the sugar and cornstarch; add 2 cups berries, lemon peel, lemon juice and water. Cook, stirring often, over medium-high heat until mixture comes to a full boil, 5 to 7 minutes. Gently stir remaining berries into cooked berry mixture; spoon evenly into pastry shell. Chill at least 1 hour or, covered, until the next day. Spoon dollops of whipped cream or vanilla ice cream on top and serve. Serves 8.