1 pt. fresh blueberries, washed
1 baked 9-inch pie shell

FILLING:

1 c. water
1 c. blueberries
1/2 or 3/4 c. sugar
1 tsp. lemon juice
3 tbsp. cornstarch
Pinch salt

Mix together in saucepan; cook until thick. Let cool off. Mix in remaining 1 cup blueberries and add 1 teaspoon vanilla extract. Pour into pie shell. Refrigerate overnight. Serve with whipped cream of lemon sherbet or vanilla ice cream.