4 c. fresh blueberries
9 inch pie shell, baked
1/4 c. water
3/4 c. sugar
1/2 tsp. salt
2 tbsp. cornstarch
1 tsp. butter
1 tbsp. Grand Marnier

Spread 2 cups blueberries in a baked and cooled pie shell. Cook 2 remaining cups with water, sugar, salt and cornstarch until thickened. Remove from heat and add butter and Grand Marnier. Cool and chill. When cold, pour over berries in the shell. Chill until ready to serve. Serve with freshly made whipped cream or ice cream.