1 (9 inch) baked pie shell
1 qt. blueberries
1 c. sugar
3/4 c. water
1/4 c. water
2 rounded tbsp. flour
1/4 tsp. salt

Reserve 3 cups of berries. Cook the remaining with one cup sugar and 3/4 cup water. To thicken, make a paste of 1/4 cup water and 2 well rounded tbsp. flour and 1/4 tsp. salt. Add the paste to the berries and cook slowly until thickened. Add hot mixture to uncooked blueberries. Turn into pie shell. Chill 3 hours. Serve topped with whipped cream or ice cream.