Baked 9 inch pie shell
1/2 c. water
1 c. sugar
4 cups blueberries, divided
1/4 c. cold water
5 tbsp. flour
Cool Whip

Combine 1/2 c. water, sugar and 1 c. blueberries; bring to a boil; remove from heat. Make a paste of 1/4 c. water, flour, and salt; stir into hot blueberry mixture until thickened. Stir in remaining 3 cups blueberries and let cool. Pour into baked pie shell. Refrigerate. When cold, top with Cool Whip.

Note: You do not cook the remaining 3 cup of blueberries before adding to the filling mixture. This gives the pie a slightly crunchy texture. For a different flavor, add about 1 Tbsp. almond extract just before pouring cooled filling into shell.