4 c. fresh blueberries
1 c. water
1 c. sugar
3 tbsp. cornstarch
Juice of 1/2 lemon
1 c. heavy cream, sweetened and whipped
1 baked pie shell or 1 Graham Cracker Crust

Boil 1 cup berries with water and sugar; strain. Add cornstarch to liquid; boil until thick. Place remaining berries in bowl; add lemon juice. Pour boiling mixture over berries and let cool. Put layer of whipped cream in pie shell. Put berry mixture over whipped cream; chill.

GRAHAM CRACKER CRUST:

1 1/3 c. graham cracker crumbs
1/8 tsp. cinnamon
1/4 c. brown sugar
1/3 c. soft butter

Combine crumbs, cinnamon, and sugar. Blend in butter. Press mixture firmly against sides and bottom of pie tin. Bake at 375 degrees for 3 to 4 minutes or until edges brown slightly. Remove from oven and cool.