3/4 c. white sugar
1/8 tsp. salt
4 c. blueberries
1 tbsp. lemon juice
3 tbsp. cornstarch
1/4 c. water
1 tbsp. butter
1 baked 9 inch pie shell

Combine sugar, cornstarch, and salt in saucepan. Add water and 2 cups of blueberries. Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. Mixture will be quite thick. Remove from heat and stir in butter and lemon juice. Cool.

Place remaining 2 cups of blueberries in pie shell. Top with cooked blueberry mixture. Chill. Serve garnished with sweetened whipped cream or ice cream. Serves 6-8.