1 baked pie crust
3/4 c. sugar
2 1/2 tbsp. cornstarch
2 tbsp. butter
3 c. blueberries
1/4 tsp. salt
2/3 c. water
1 tbsp. lemon juice

Cook 1 cup blueberries with sugar, salt, cornstarch and water, stirring constantly until thick. Remove from heat and add butter, lemon juice and the remaining 2 cups blueberries. Cool, then put in pie shell. Top with whipped cream or Cool Whip.