3 c. blueberries
1 c. water
2 1/2 tbsp. cornstarch
1 c. sugar
1 pie crust (cooked)

Combine water, cornstarch and sugar. Bring to a boil and cook until thickened. Add one cup of blueberries. Turn remaining blueberries into pie crust. Pour hot mixture over top. Refrigerate until set (2 to 3 hours).