2 pt. washed blueberries
3/4 c. water
2 tbsp. lemon juice
1 tsp. vanilla
2 tbsp. cornstarch

CRUST:

14 squares graham crackers, finely crushed
1/2 c. pecans, finely crushed
1/3 c. butter

Combine 1 pint blueberries, water and lemon juice; heat to boiling. Add cornstarch to thicken. Add vanilla. Boil for 5 minutes. Cool. Add the other pint of blueberries and mix. Pour into baked shell and refrigerate until ready to serve.

CRUST: Melt butter, mix graham crackers, pecans and butter and press into 9 inch pie pan. Bake at 350 degrees for 10-15 minutes. One 9 inch pie (8 servings.)

1 serving = 1 fruit, 1 bread, and 3 fat exchanges.