EASY BLUEBERRY PIE                     Servings:

3 1/2 c.      blueberries              2   T.    corn starch
1 1/2 c.      sugar                    1         baked 8 inch pie shell
              juice of 1/2 orange

	Cook 2 c. blueberries in 1 1/2 c. water for 5 minutes.  Add sugar and
orange juice, and cook another 5 minutes.  Combine corn starch and 1/4 cup
cold water, and add to cooked blueberries.  Stir until thickened.  Cool.
Pour into pie shell, and cover with remaining blueberries.  Refrigerate.

Source: Natalie Oppenheim