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

Combine sugar, cornstarch and salt in saucepan. Add water and 2 cups fresh blueberries; cook over medium heat, stirring constantly until mixture comes to boil and is thickened and clear (mixture will be quite thick). Remove from heat and stir in butter and lemon juice. Cool. Place remaining fresh blueberries in baked pie shell. Top with cooked mixture. Chill. Serve garnished with whipped cream.