For something extra, add 3 ounces of cream cheese to the bottom of cooled pie crust and layer bottom with fresh raspberries before adding blueberries.
Baked and cooled pie crust.
6 cups fresh blueberries
1 cup sugar
2 teaspoons lemon juice (or 1/2 fresh lemon)
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 Tablespoons cornstarch
Put 3 cups of blueberries through food processor. Combine the pureed blueberries, sugar, lemon juice (or about the juice from 1/2 lemon), vanilla, cinnamon, and cornstarch. Cook over medium high heat until it boils and thickens about 10 to 15 minutes. Add remaining 3 cups of whole blueberries and stir well. Cool Completely. Stir often to let steam escape. Letting the whole blueberries stay in the pot helps to sweeten them. Taste to see if you need more sugar if so, add it slowly while still hot until it is as sweet as you like.
When cooled completely, pour into pie crust. Chill for at least 6 hours in the fridge or overnight. Top with whipped cream.
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