3/4 c. sugar
2 1/2 tbsp. cornstarch
1/4 tsp. salt
2/3 c. water
3 c. blueberries
2 tbsp. butter
1 1/2 tbsp. lemon
1 c. whipping cream
2 tbsp. confectioners' sugar
1/2 tsp. vanilla

Combine sugar, cornstarch and salt in medium saucepan. Add water and 1 cup fresh or frozen blueberries, bring to a boil, stirring constantly until very thick. Stir in butter and lemon juice. Cool. Fold in 2 cups blueberries and chill for 1 hour.

Beat cream until very thick, add confectioners' sugar and vanilla. Spread 1/2 cream over bottom of 9 inch cooked pie shell, top with blueberry mixture. Chill about 2 hours. Garnish with remaining cream.