Fountain-Of-Youth Blueberry Pie


1 (9-inch) piecrust, homemade or high-quality commercial brand
About 4 cups blueberries, divided
5 tablespoons water, divided
2 tablespoons Key lime juice (bottled is fine) or regular lime juice

3 tablespoons cornstarch
Dash ground ginger (optional)
Ice cream or whipped cream



Bake the piecrust to a golden brown according to directions for making an unfilled crust.
Set aside to cool.
Rinse and drain blueberries. Place 1 1/2 cups berries, 2 tablespoons water, the lime juice, ginger if using, and sugar in a medium saucepan. Bring to a boil and cook, stirring, for 3 minutes. Blend cornstarch with remaining 3 tablespoons water; stir into blueberries. Return to a boil and cook, stirring, until clear and thick enough to coat the back of a spoon, about 1 to 2 minutes.
Remove from heat and stir in remaining 2 1/2 cups berries. Spoon into cooled crust. Refrigerate at least 1 hour.
Serve cold with ice cream or whipped cream.
Joyce Gemperlein is a Washington, D.C.-based freelance writer. Rick Nichols is on vacation.