1 pie crust, baked and cooled

TOPPING:

1 c. blueberries
2/3 c. water
1 c. sugar
2 tbsp. cornstarch
1/3 c. water

FILLING:

1 to 2 quarts blueberries

For topping, combine 1 cup blueberries and 2/3 cup water and simmer for 3 minutes. Blend sugar, cornstarch and 1/3 cup water and add to simmering blueberries. Boil 1 minute, stirring constantly. Cool. For filling, set aside 1/2 cup blueberries for garnish. Place remaining blueberries in crust. Top with cooled topping and garnish with remaining berries. Refrigerate.