Recipe from Bennett Orchards 

1 nine inch shell baked

6 heaping cups fresh blueberries

1 cup sugar

1 cup water

1 tsp grated lemon rind

3 tbsp cornstarch

Bring 1 cup blueberries, 3/4 cup sugar, 3/4 cup water, and lemon rind to a boil in a pan. Combine the remaining sugar, water and cornstarch and stir into boiling berries. Cook for about one minute or until clear and thickened. Cool blueberries. Place remaining blueberries in pie shell and cover with the cooked glaze and chill until completely set.

Serve with whipped cream or your favorite ice cream!