2 tbsp. cornstarch
1/2 c. sugar
1/2 c. water
2 tbsp. lime juice
1 pt. blueberries
1 c. heavy cream, whipped
9 inch pie shell, baked or
9 inch graham cracker ready crust

Mix together cornstarch and sugar in medium saucepan. Add water, lime juice and 1 cup of the blueberries. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool to room temperature. Fold in 1 cup of blueberries. Reserving a little of the whipped cream, fold remainder into the blueberry mixture. Spoon into pie shell and chill. Garnish with remaining blueberries and reserved whipped cream.