3 pints of blueberries (6 cups)
1/2 cup of sugar
1 prepared large graham crust
Whisk together cornstarch and water in large saucepan until smooth. Add 3 cups of blueberries and sugar. Bring to a boil over medium high heat, stirring frequently and pressing berries against side of pan/wooden spoon to crush them. (You can also use a potato masher). Cook, stirring constantly until mix thickens and boils, about 1 minute.
Remove pan from heat and stir in remaining berries. Pour filling into prepared crust. Cover and refrigerate until filling is set.
(At least 5 hours or overnight)
Cut into wedges and serve with whipped cream.
Durocher Blueberry Farm