Instructions: Measure 1 cup of the blueberries, choosing the softest ones. Place them in a medium saucepan with 1/2 cup water. Cover pan and bring to a boil.

Meanwhile, in a small bowl whisk together the cornstarch and remaining 2 tablespoons of water. Set aside. When the water and blueberries have come to a boil, remove cover, lower the heat and simmer, stirring constantly, until blueberries start to burst, about 3 to 4 minutes. Stirring constantly, add cornstarch mixture, sugar, lemon juice, orange zest and salt. Cook until mixture thickens and becomes translucent. Remove immediately from heat and fold in the remaining 3 cups blueberries.

Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. Serve with whipped cream if desired.

Note: Clear Jel is a thickener that produces a more translucent look than cornstarch. Its available at the Decorette Shop in Portland and Tigard. -

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