Muskoka Blueberry Pie

I got this recipe from the Cottage Life's Summer Weekend cookbook. It is similar to others that I have seen, but just different enough that I thought it worth posting. When I make it in a larger that 9 inch pie plate (when company is coming) I use a cup or so of frozen berries in the cooked sauce to increase the amount of filling and the ratio of fresh to cooked berries.

• Ready In: 2 hrs 30 mins
• Serves: 4-8

Ingredients

• 3⁄4 cup sugar
• 2 1⁄2 tablespoons cornstarch
• 2⁄3 cup water
• 4  cups  wild blueberries
• 2  tablespoons butter (I use Becel)
• 1  lemon, juice and rind of, grated
• 2  tablespoons  orange liqueur
• 1  baked  pie shell

Directions

1. Combine sugar, cornstarch, water and 1 cup of blueberries in a small sauce pan. Bring to a boil and simmer, stirring constantly until thickened, about 10 to 15 minutes.
2. Remove from heat and add butter, lemon rind with juice and liqueur. Mix well. Chill for at least an hour.
3. Fold in remaining berries, spoon into pie shell and chill for at least 1 hour.
4. To serve, top with whipped cream or serve each piece with a dollop of whipped cream or ice cream.