4 c. fresh blueberries, washed and drained
1/4 c. cold water
5 tbsp. cornstarch
Pinch of salt
1 c. sugar
1/2 tsp. cinnamon
1/2 c. water
1 tbsp. fresh lemon juice
10 inch pie shell, baked or graham cracker crust

Wash and drain blueberries thoroughly. Mix together 1/4 cup cold water, cornstarch and salt; make a smooth paste. Bring 1 cup of blueberries, sugar and 1/2 cup water to ab oil. While boiling, add paste; first, adding a little of the boiling blueberry mixture; then put it in blueberry mixture and add remaining blueberries and lemon juice. Put into 10-inch pie shell. Refrigerate. When cold, put on whipped topping.