Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat the blueberries in a saucepan over medium heat until they begin to boil. simmer gently for 10 minutes. add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes. mix the cornstarch with the water, and pour mixture into the blueberries while stirring. cook, stirring, until mixture becomes clear and thick. continue to cook for 1 minute. remove from heat and cool. spoon mixture into the pie crust and refrigerate for at least 2 hours before serving.

Target recipe: grease 10 inch pie pan. spread cranberries over the bottom of pan. sprinkle them with the 1/2 cup sugar and chopped nuts. in a bowl, mix the eggs and beat well. add flour, remaining sugar, and butter to the beaten eggs. beat well. pour batter over cranberries. bake at 325* for 1 hour. serve hot with vanilla ice cream or serve warm/cool with whipped cream.