Bethany Chatterjee, Camden Pointe Thursday Women A7
½ cup sugar
2 Tbsp. cornstarch
3/4 cup water
4 cups fresh blueberries or frozen but thawed
1 9-inch Graham cracker crust
Whipped cream
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.
