Here’s a very simple formula for fresh blueberry pie.
Roll out pie crust and fit into a 9-inch pie or tart pan. Prick all over with a fork, line with waxed paper, and fill with pie weights or dried beans or rice. Bake crust in a preheated 425°F oven for 10 minutes. Remove from oven, remove waxed paper and weights, and return to oven to bake for another 10 to 15 minutes, or until pastry is golden brown. Remove from oven and set aside.
In a food processor, or by hand, coarsely chop 1 ½ cups of the blueberries. Put the sugar (starting with the lesser amount), cornstarch and water in a saucepan; mix till smooth. Add the 1 1/2 cups coarsely chopped blueberries and cook over medium heat, stirring occasionally, till mixture is thick and clear, 7 to 10 minutes. Stir in lemon juice.
Add the butter and remaining 2 1/2 cups blueberies. Stir well, and taste; add more sugar, if necessary, until it tastes good to you. Pour into baked pie or tart shell and chill until firm. Serve with whipped cream, lightly sweetened and flavored with vanilla, if desired.
Source: Diana Baker Woodall
Date: February 2, 2002