1 baked pie shell
1 qt. fresh blueberries
1 c. water
1 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
Whipped cream

Combine water, cornstarch, sugar and 1 cup of berries in a heavy saucepan. Cook over low heat until thick and transparent. Remove from heat and stir in butter. Gently stir in remaining berries and fill pastry shell. Chill. Serve topped with whipped cream. Serves 6 to 8. Easy and elegant.