Easy Blueberry Pie Name: Brandi Thomas Base: Shaw AFB Recipe: Ingredients: 1 homemade or purchased 9-inch crumb pie crust, see below 6 cups fresh blueberries, divided 1/4 cup sugar 2 tablespoons water 2 tablespoons cornstarch 1/4 cup cold water 1 tablespoon butter 1 tablespoon lemon juice whipped cream or purchased whipped topping Preparation: Combine 2 cups berries, sugar and 2 tablespoons water in large saucepan; bring to a full boil. Dissolve cornstarch in 1/4 cup cold water; add to blueberry mixture. Return to the boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes. Remove from heat. Stir in butter, lemon juice and remaining 4 cups of blueberries. Spoon into crumb crust. Let stand 3 hours until set. Serve with whipped cream or topping. Serves 8. Cookie Crumb Crust: 2 cups fine vanilla wafer crumbs 1/2 cup melted butter 1/3 cup sugar Combine all ingredients; press over bottom and up sides of 9-inch pie plate. Bake at 400° for 10 minutes. Cool then fill.