Heat oven to 425 F. Prepare pastry. Blend water, lemon juice and cornstarch; stir in preserves. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown.
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