Crust: 9-inch double crust

Filling:

4 1/2 cups fresh blueberries, divided

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

3 Tablespoons corn starch

1/2 teaspoon cinnamon

1/8 teaspoon salt

1 Tablespoon butter or margarine

4 to 5 drops red food coloring (optional)

1. Heat oven to 425. Prepare crust...put bottom half of crust into 9-inch pie plate.

2. For filling, place 1/2 cup blueberries in resealable plastic sandwich bag. Crush berries. Pour juice and berries into strainer over liquid measuring cup. Press berries to extract all juice. Pour water over berries until juice measures 1/2 cup.

3. Combine granulated sugar, brown sugar, cornstarch, cinnamon and salt in large saucepan. Add blueberry juice mixture. Cook and stir on medium heat until mixture comes to a boil. Remove from heat. Stir in butter. Set pan in cold water about 5 minutes to cool. Add food coloring if desired. Stir in remaining blueberries carefully. Spoon into unbaked pie crust. Moisten pastry edge with water.

4. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute.

5. Cut slits in top crust to allow steam to escape.

6. Bake at 425 degrees for 15 minutes. Cover edge of pie with foil, if necessary, to prevent over browning. Reduce oven temperature to 375 degrees. Bake 20 to 25 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.