2 qts. blueberries
3/4 c. sugar
1/2 c. water
3 tbsp. cornstarch
1/4 c. water
1 pastry shell
1 heavy cream, whipped

Take 2/3 cup of poorer berries, wash, remove stems and put in pan with 3/4 cup sugar and 1/2 cup water. Cook over medium flame, simmer for 15 minutes. Dissolve 3 tablespoons of cornstarch in a 1/4 cup of cold water. Add to cooked fruit in pan, keep stirring and bring to a slow boil. Simmer until thick. Take from fire. Cool. Wash remaining berries and fold into cooled berry pudding. Put into single pastry shell. Cover with whipped cream. Refrigerate.