Instructions: PAN: 9-INCH PIE PAN TEMPERATURE: 425 F. OVEN

2. USE FROZEN BLUEBERRIES. THAWING IS NOT NECESSARY.

3. COMBINE RESERVED JUICE AND SALT; BRING TO A BOIL.

4. COMBINE CORNSTARCH AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO BOILING MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICK AND CLEAR. REMOVE FROM HEAT.

5. FOLD BERRIES AND BUTTER OR MARGARINE CAREFULLY INTO THICKENED MIXTURE. COOL THOROUGHLY.

6. POUR ABOUT 3 CUPS FILLING INTO EACH UNBAKED PIE SHELL. SEAL EDGES.

7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

8. CUT 8 WEDGES PER PIE.

SERVING SIZE: 1/8 PIE

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