4 c. blueberries
1/2 c. water

Put 3 cups fresh berries into a large baked pie shell. Cover with the following glaze: Combine 1 cup berries with 1/2 cup water in a saucepan. Bring to a boil and simmer only 2 minutes. Drain. To the juice add 3/4 cup sugar and 2 tablespoons cornstarch. Cook until clear, stirring constantly. Cool a bit and add a bit of butter and lemon juice and the drained berries. Pour over the raw berries in pie pan. Serve with a dab of whipped topping or whipped cream. Serves 6 to 8.