The most epic blueberry pie recipe (and gosh darn if she ain't a looker too!) Part two: the filling

Okay, did we survive that part okay?  Are we ready for the easy part?  ("Wait, that wasn't the easy part?" you ask.  I know my friends.  It was easy.  And yet, this part is even easier.  Who would have thought it possible?)  The filling.  Now, I can not take the tiniest bit of credit for this recipe.  My dear friend (who we shall call "Miss P" to protect her identity) made this one day for me and my boyfriend and after having had multiple pieces, we both said "hold the phone!  We MUST have this recipe!"  So she was good enough to pass it on.  I have no idea if she made it up or from whence it came, but we are just happy to have it.  So here we go.

You need 1 pre-baked pie crust.  Since the recipe we just used made two, (and when was two pies ever enough for anyone I ask?) I just doubled the filling recipe below so do the same if that's how you are going to roll.  And let me just say, do it.  You will be happy you did.  Also, go ahead and brush the crust with a little egg white before you embark on the filling journey.  Ready?  Okay.

-Whisk together in a tiny bowl and set aside:
2 Tablespoons cornstarch
2 tablespoons water

-In another small bowl, mix together and set aside:
1/2 cup sugar
1 teaspoon fresh lemon juice
-Optional, zest half a lemon and add that too.  I did and man oh man, was I happy I did!)
A pinch of salt
A pinch of cinnamon (once again, optional, but why not, I say?

-Other things you will need:
5 cups blueberries
1/2 cup water

Measure out 1 cup of blueberries (use the softest ones, or if you are me, ignore that point and just measure out a flipping cup of blueberries.)
Put them in a medium sized saucepan with 1/2 cup water.  Cover and bring to a boil,  Reduce to low and simmer, stirring constantly, until berries begin to burst (I hate that word, but there's just not a better one for us to use at this point) and juices begin to thicken, 3-4 minutes.  Remove from heat.

Gradually add cornstarch mixture to berries, stirring constantly, than add the sugar, lemon, salt and cinnamon mixture.  Return to stove and simmer 1 minute or until mixture becomes translucent and thick.

Now, I have to confess, this is where I panicked.  There was nothing "translucent and thick" happening with my blueberries.  I turned the heat up a little and not much was changing, surely not in the minute that the recipe said.  So I threw in a little more cornstarch and I think that and the combo of the slightly higher heat joined together to make some thickening magic!  Whoo hoo!  Now, back on schedule.

Remove from heat and immediately and gently, fold in the remaining 4 cups of blueberries.  Immediately spoon into pie shell and set aside for two hours at room temperature.

Oh dear lord.  Its so beautiful!

There you have it my friends.  Fresh blueberry pie made from scratch, crust and all.  Now don't be greedy and save some for your friends.  They will thank you for it.  Mine did.

How can I eat a thing of such beauty?  Oh, alright.  If I must.