1 (9-inch) pie shell, baked
4 c. fresh blueberries
1 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 c. water
1 tbsp. butter

Line pie shell with 2 cups fresh, uncooked blueberries. Mix cornstarch with sugar.

To cook sauce, cook remaining 2 cups berries with sugar, cornstarch, salt and water until thickened. Remove from heat, add butter and cool. Pour over berries and chill. Serve with whipped cream.