Recipe

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• 1 1/2 lbs fresh blueberries
• 1/2 cup light brown sugar
• 1/2 fresh lemon , juice of
• 1 tsp cinnamon
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1 baked ready-made pie crust

• 1 Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
• 2 Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
• 3 Mix the cornstarch with the water, and pour mixture into the blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
• 4 Spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.