With a couple of pints of fresh blueberries, a little sugar and cornstarch, and a pie crust, you can make a delicious blueberry pie. Oh, and don’t forget the whipped cream (or ice cream).

Fresh Blueberry Pie

1 – 9″ pie shell, baked and cooled
4 cups fresh blueberries
1 cup sugar
3 Tbsp cornstarch
1/2 cup water

Stir together sugar and cornstarch in medium saucepan. Add water and 2 cups of the blueberries and stir. Bring to a boil, reduce heat and simmer until thickened. It won’t take long so don’t go far – keep an eye on the pot. Remove from heat and allow to cool. Stir in remaining 2 cups of fresh, (uncooked) blueberries. Pour into prepared pie shell and place in fridge to chill. Keep refrigerated until ready to serve. Serve with whipped cream.