Blueberry Pie

Crust:
1 c. flour
2 T. powdered sugar
1/2 c. margarine, melted

Mix together and pat into pie plate, no roller needed. Bake at 325 degrees for 10-12 minutes. Cool.

Filling:
3/4 c. water
4 c. blueberries, divided
1 c. sugar
3 T. cornstarch

Combine the water with 1 1/2 cups of the berries. Cook 5-10 minutes. Combine sugar and cornstarch and add slowly to the hot berries. Cook until thick. Cool. Add remaining berries (uncooked) and pour into cooled pie shell. Refrigerate.

Recipe notes: There are two extremely different temperatures listed to cook the crust.  The 325 degree temperature seems more accurate for baking a pie crust. Also, it seems as if the cornstarch would clump when being added to the hot berries and water, which is why I added the additional instructions.