Oregon Blueberry Pie

Name: Oregon Blueberry Pie
Ingredients: 2 (10 ounce) cans blueberries (I recommend Oregon Fruit); 6 tablespoons sugar (more or less to taste); 3 tablespoons cornstarch; 2 tablespoons lemon juice (optional); 1 tablespoon butter (optional) or 1 tablespoon margarine (optional); 1 (9 inch) double crust pie crusts

6 ingredients

11 steps

Ingredients

2 (10 ounce) cans blueberries (I recommend Oregon Fruit)
6 tablespoons sugar (more or less to taste)
3 tablespoons cornstarch
2 tablespoons lemon juice (optional)
1 tablespoon butter (optional) or 1 tablespoon margarine (optional)
1 (9 inch) double crust pie crusts

Directions

1

Preheat oven to 400 degrees Fahrenheit.
2

Drain the berries and reserve the syrup from one can.
3

Stir the syrup in to the combined mixture of the cornstarch and half of the sugar.
4

Cook over medium heat, stirring constantly until thickened (it will thicken quickly).
5

Remove from heat.
6

Gently stir in remaining sugar, blueberries, and lemon juice.
7

Let stand while preparing pastry.
8

Line a 9-inch pie pan with pastry and fill with the filling.
9

Dot with butter or margarine.
10

Adjust top crust on pie, cuttin slits for the steam to escape, and seal; I recommend adding some sugar over the top after sealing.
11

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