A delightful blueberry pie with a luscious filling and a hint of lemon, perfect for summer gatherings.
Combine one cup of blueberries and water in a saucepan and bring to a gentle boil.
Stir occasionally to prevent sticking and ensure even cooking.
Add butter to the saucepan and stir until melted.
Ensure the butter is fully melted for a smooth consistency.
Mix in sugar, cornstarch, and salt, and cook over low heat until the mixture thickens and becomes clear.
Keep stirring to avoid lumps and achieve a smooth texture.
Remove the saucepan from heat and stir in lemon juice.
The lemon juice adds a fresh tangy flavor to the filling.
Pour the mixture over the remaining blueberries in a mixing bowl and gently combine.
Be gentle to avoid crushing the fresh blueberries.
Transfer the mixture into the pie crust and spread evenly.
Ensure the filling is evenly distributed for consistent slices.
Chill the pie in the refrigerator for at least 2 hours before serving.
Chilling allows the filling to set properly for clean slices.
Serve the pie chilled or at room temperature, optionally with whipped cream.
A dollop of whipped cream enhances the pie's presentation and flavor.
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