4 cups fresh blueberries
1 c. sugar
3 tbsp. cornstarch
2 tbsp. lemon juice
1 c. heavy sweetened cream, whipped
1 baked 9 inch pie shell

Boil 1 cup blueberries with 1 cup water and sugar; strain, reserving liquid. Add cornstarch to reserved liquid; oil in sauce pan, stirring until thickened. Place remaining blueberries in large bowl; add lemon juice. Pour boiling mixture over blueberries; cool. Place whipped cream in baked pie shell, spoon in blueberry mixture. Chill for several hours.