Blueberry Pie (Michigan)

Michigan grows blueberries in abundance. Nothing says summer like a piece of fresh blueberry pie!

¾ cup sugar
3 Tbsp. cornstarch
1/8 tsp. sea salt
¼ cup cold water
5 cups fresh blueberries, divided
1 Tbsp. butter
1 Tbsp. lemon juice, freshly squeezed
1 (9”) pie crust, baked

In a saucepan over medium heat, combine sugar, cornstarch, sea salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat. Add butter, lemon juice, freshly squeezed and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Makes 8 servings.