Kelly Borgia’s BLUEBERRY PIE Ingredients

• 2 cans oregon blueberries (not pie filling canned blueberrues in light syrup)

• 6 tablespoons of sugar

• 3 tablespoons cornstarch

• 2 tablespoons lemon juice

• 1 tablespoon of butter

• Pastry for a double crust, 9 inch pie pan

Instructions

1. Preheat oven to 400 degrees

2. Drain the berries and reserve the syrup from one can

3. Stir the blueberry syrup into the combined mixture of the cornstarch and 3 tablespoons of sugar

4. Cook over medium heat, stirring contantly until thickened then remove from the heat

5. Gently stir in remaining sugar, blueberries, and lemon juice

6. Set aside and prepare pastry

7. Line 9 inch pie pan with pastry and fill with blueberry mixture, dot with butter

8. Adjust top crust on pie, cutting slits for steam to escape and seal the edges

9. Bake for 30 minutes or until the filling is bubbly and the crust is golden brown