4 c. blueberries
2/3 c. sugar
2 tbsp. cornstarch
1 c. water
1/8 tsp. salt
1 tbsp. lemon juice
2 tbsp. blackberry Jello (other flavors work also)
1 tbsp. butter
1 9 inch baked pie shell

Combine 1 cup berries with sugar and water. Mix cornstarch with a little water and add. Cook until thickened. Remove from heat. Add lemon juice, salt, Jello and butter. Cool. Pour over remaining 3 cups blueberries in baked pastry shell.

Chill several hours. Garnish with whipped cream.

Blueberry pie filling can also be served over pancakes.