1 cooked crust (plain or graham)
1 c. sugar
1 c. water
4 tbsp. cornstarch
1/2 tsp. salt
Squirt of lemon
1 c. blueberries

Cook gently until thick. Remove from stove. Add remainder of a quart of blueberries and 1 tablespoon butter. Cool. One hour before serving, pour into shell. Top with whipped cream and chill.