Blueberry Pie

Bake a pie shell first. Then using a knife or cookie-cutter type instrument, cut out a few patterns from the rolled out dough that you will use to top the blueberry pie. Bake those pieces also (on a cookie sheet) while bakng the pie shell. Rinse berries and drain dry on absorbent towels. In a 1-to 1-1/2 quart pan, stir together the sugar, and cornstarch, add 2 C. berries, lemon peel, lemon juice, and water. Cook, stirring often, over medium-high heat until mixture comes to a full boil, 5 to 7 minutes. Gently stir remaining berries into cooked berry mixture, spoon evenly into pastry shell. Top it with the cooked cut-out pieces of pastry. Chill at least 1 hour or, covered, up until next day. (If you'd rather, skip the pastry pieces on top and just top each slice with whipped cream). This recipe is also great for a fresh blueberry sauce, just double the amount of water. The blueberry sauce can be used for pancakes, waffles, ice cream, etc.