2 c. frozen blueberries, thawed and drained
1 1/2 c. sugar
Juice of 1/2 orange
2 tbsp. corn starch
1 baked 8 inch pie shell
1 1/2 c. fresh blueberries

Cooked thawed blueberries in 1 1/2 cup water for 5 minutes. Add sugar and orange juice; cook for 5 minutes longer. Combine corn starch and 1/4 cup cold water mix well. Add corn starch mixture to blueberry mixture, stirring until thickened. Remove from heat; cool slightly. Pour into pie shell. Cover with fresh blueberries. Serve cold with ice cream or whipped cream. Serves 6.