Ingredients 1 sheet refrigerated pie crust 3/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon salt
Directions Preheat oven to 425°. Roll dough for a 9-inch pie plate on floured surface. Flute and trim perimeter. Chill 30 minutes. Wrap crust in double-thick foil. Put pie weights in.
Mix sugar, cornstarch, salt, and water in a saucepan over medium heat until smooth. Add 3 cups blueberries. Boil and stir for 2 minutes until thickened and bubbling.
Get off the heat. Stir butter, lemon juice, and remaining 2 cups berries until melted. Cool. Put in crust. Refrigerate until serving.
Nutritional Info 1 piece: 269 calories, 9g fat (4g saturated fat), 9mg cholesterol, 150mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 2g protein.