1 1/2 c. flour
6 tbsp. sugar
1 tsp. finely shredded lemon peel
12 tbsp. butter
2 slightly beaten egg yolks
1/2 tsp. vanilla

Crust: Combine flour, sugar, and lemon peel. Cut in butter until crumbly. Stir in egg yolks and vanilla. Pat into a 9 inch pie pan. There will be a little extra - try a few tarts or even 2 smaller pies. Bake for 7 minutes at 400 degrees or until golden. Cool.

FILLING:

1 c. sugar
3 tbsp. cornstarch
Pinch salt
1 c. water
1 tbsp. butter
4 c. fresh or frozen blueberries

Filling: Mix sugar, cornstarch, salt and water in a saucepan. Cook over low heat, stirring constantly until thickened. Add butter, stir until melted, let cool. Fold in blueberries, then pour into baked shell. Top with whipped cream if desired.