Baked 9-inch pie shell
3/4 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1/4 c. water
4 c. blueberries
1 tbsp. butter
1 tbsp. lemon juice
Whipped cream or Cool Whip

Combine cornstarch, sugar and salt in saucepan. Add water and 2 cups blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. Mixture will be quite thick. Remove from heat and stir in butter and lemon juice. Cool.

Stir in remaining 2 cups raw blueberries and pour mixture into pie shell. Chill. Serve garnished with whipped cream.