Blueberry Cobbler-Sherrie Lightner

In square 9” pan, press pie crust into bottom of pan and half way up the sides.

Place in 400^o oven and brown crust.  Remove from oven and sprinkle with sugar.

In heavy sauce pan, pour 3 c fresh or frozen blueberries, ½ c water, ½ stick butter and 1 c sugar.

Heat until boiling.

Add 3 T cornstarch dissolved in ½ c cool water.

Stir constantly until thick.

Pour over pie crust.

Cover with top crust.

Bake at 350^o for 30 min or until crust is golden brown.

You can substitute any fruit for the blueberries-strawberry, peach or apple.