1/4 c. sugar
2 tbsp. cornstarch
1/2 tsp. salt
1 (14 oz.) can blueberries (strain & save juice)
1 tbsp. lemon juice
2 tbsp. butter
1 cooked pie shell
2 pkgs. vanilla pudding

Make pudding as directed using 3 1/2 cups of milk. Pour pudding mixture into cooled pie shell. Cool. Combine sugar, salt and cornstarch in a saucepan. Add juice from strained blueberries. Stir until smooth. Heat over medium heat until thick and clear, stirring constantly. Remove from heat. Add lemon juice, blueberries, and butter. Pour on top of pudding mixture. Top with Cool Whip.