1 baked pie shell
5 c. blueberries
3/4 c. sugar
3 tbsp. cornstarch
1 c. whipping cream, whipped and flavored OR 1 c. Cool Whip

Set aside 2 1/2 cups of the nicest blueberries. Mix the other 2 1/2 cups of blueberries with the sugar and cornstarch in a saucepan. Mash the berries and stir over medium heat until the mixture thickens and the cornstarch is cooked. The berry mixture will lose the milky look and become clear. Remove from heat and cool.

When the cooked blueberries are cool, spread the 2 1/2 cups of fresh blueberries in the baked pie shell. Spread the cooked blueberries over the fresh berries. Cover and refrigerate until chilled or overnight. Serve with whipped topping.