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2 c. sugar
4 Tbsp. cornstarch
2 c. water
1 (3 oz.) box grape or
blackberry jello
fresh or well drained

Bake pie shells. Mix sugar and cornstarch. Add water.
Bring to a boil, stirring constantly. Remove from heat. Stir
in jello and set aside to cool. Put blueberries in pie shells
and pour mixture over berries. Refrigerate. Top with Cool
Whip. Yield: 2 (9-inch pies).

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