Pichuberry Pie

• one 9-inch baked pie crust
• 3 cup fresh pichuberries, sliced in halves
• 1/2 cup water
• 2 tablespoon cornstarch
• 2 tablespoon water (keep separate from 1/2 cup)
• 1/2 cup sugar
• 2 teaspoon fresh lemon juice
• pinch of salt

1. Preheat the oven to 400 degrees.
2. Measure 1 cup of the pichuberries. Place them in a medium saucepan with ½ cup water. Cover and bring to a boil.
3. In a small bowl, whisk together the cornstarch and the 2 tablespoons of water.
4. When the pichuberries and water have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes, or until the pichuberries start to burst. Stirring constantly, add the cornstarch mixture, sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 2 cups of pichuberries.
5. Spoon the mixture into the prepared pie shell and let sit at room temperature for a few hours before serving.