3/4 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1/4 c. water
4 c. blueberries (about 2 pints)
1 tbsp. butter
1 tbsp. lemon juice
1 baked 9 inch pie shell

Combine sugar, cornstarch and salt in saucepan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly until mixture comes to a boil and is thickened (8 to 10 minutes). Remove from heat and stir in butter and lemon juice. Cool. Place remaining 2 cups raw blueberries in pie shell. Top with cooked berry mixture. Chill.