Bake pie shell, pinch crust and place pie dish crust on cookie sheet to bake.

3/4 c. sugar
2 1/2 tbsp. cornstarch
1/2 tsp. salt
2/3 c. water
2 pts. fresh blueberries
2 tbsp. butter
1 1/2 tbsp. lemon juice
1/2 pt. whip cream

Spray your pot with PAM. Combine sugar, cornstarch and salt. Blend in water and 1 pint of blueberries, cook until thick. Stir in butter and lemon juice. Cool. Fold in 1 pint of blueberries. Whip 1/2 pint whip cream. Place small amount on bottom of pie shell and the rest on the top.