This is an old recipe from Martin County, Indiana.
1 baked 9-inch pie shell
4 cups fresh blueberries
1 cup sugar
1/4 tsp salt
3 tbsp cornstarch
1/4 cup water
1 tbsp butter
Line the cooled pie shell with half the blueberries. Cook remaining blueberries with the sugar, salt, cornstarch, and water over medium heat until thickened. Remove from heat; add butter and cool. Pour over the berries in the shell. Chill until serving time. Serve with whipped cream or Cool Whip, if desired.
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4 cups fresh blueberries
1 cup sugar
1/4 tsp salt
3 tbsp cornstarch
1/4 cup water
1 tbsp butter
Line the cooled pie shell with half the blueberries. Cook remaining blueberries with the sugar, salt, cornstarch, and water over medium heat until thickened. Remove from heat; add butter and cool. Pour over the berries in the shell. Chill until serving time. Serve with whipped cream or Cool Whip, if desired.
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