Ingredients
1 (9-inch) baked pie shell or crumb crust
2 pounds blueberries (about 6 cups), divided use
1/4 cup cornstarch
1/4 cup cold tap water
3/4 cups boiling water
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Whipped cream (optional, for serving)
Preparation
Place the berries in a large bowl of cold water. Let the water run off between your fingers as you scoop up the berries and place them on a paper towel to drain. As you do so, pick over them carefully to remove any unripe berries, loose stems, etc.
In a small bowl stir the cornstarch in the cold water until it dissolves. Then add the boiling water and stir until smooth. Place in a 1-quart saucepan. Add the sugar, salt and 1/2 cup of berries (reserve the remaining 5 1/2 cups berries). Place the saucepan over medium-low heat and stir constantly. While cooking and stirring, press the berries against the sides of the pan to crush them. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3 or 4 minutes more. Stir in the lemon juice and butter.
Then, in a large bowl, gently mix the reserved berries with the warm sauce. Stir occasionally until cool.
Pour the cooled mixture into the prepared crust. Refrigerate for at least 3 hours.
Serve with whipped cream, if desired.
