Ingredients

Scale

2 pie crusts (homemade or store bought) (for a double crusted pie)
5 cups frozen wild blueberries
1/2 cup sugar
4 1/2 Tablespoons cornstarch
1 Tablespoon butter
1 Tablespoon lemon juice
2 teaspoons vanilla
1/4 teaspoon salt

Instructions

Preheat the oven to 400 F. Line a 9-inch pie pan with one of the crusts.
In a medium saucepan, mix together 3 cups of the blueberries with the sugar and cornstarch. Stir in 2 Tablespoons water. Bring to a boil, cook and stir until mixture is thickened, then stir in the butter, lemon juice, vanilla and salt. Let cool slightly, then stir in the rest of the blueberries.
Pour the blueberry mixture into the pie pan. Cover with the other crust, then cut out holes or patterns in the crust (or a big Pi symbol!), to allow juices to escape.
Bake at 400 F. for about 30 minutes or until the crust is a pretty golden brown. Let cool before slicing.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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