pie crust for Single - crust pie
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup water, divided
3/4 cup sugar
6 cups fresh blueberries, divided
1/2 teaspoon white vinegar
sweetened whipped cream or vanilla ice cream

1. On a lightly floured surface, roll crust to a 1/8" thick circle. Transfer to a 9" pie plate. Refrigerate 30 minutes. Preheat oven 425 degrees. You can also use a already make pie crust like Pillsbury and just follow the rest of the directions.

2. Line crust with a double thickness of foil. Fill the pie weights of something heavy and bake on a lower rack for 20-25 minutes or until the edges are golden brown.

3. Remove foil and weights and bake for another 3-6 minutes longer or until the bottom is golden brown.

4. Cool completely on wire rack.

5. In a bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust.

6. Refrigerate 4 hours or until filling is set. Serve with whip cream or ice cream.

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