3 3/4 c. large blueberries
2 1/2 tsp. cornstarch
3/4 c. granulated sugar
1/8 tsp. salt
9 inch pie shell, baked and cooled
1 c. heavy cream
2 tbsp. confectioners sugar
1 c. water
1 tbsp. butter
1 tsp. vanilla
1 tbsp. lemon juice

Rinse and dry blueberries. In a medium sauce pan, stir together cornstarch, granulated sugar and salt. Gradually stir in water, keeping mixture smooth. Add 2 1/2 cups blueberries. Cook over medium heat, stirring constantly and mashing blueberries, until thickened, clear and boiling. Remove from heat and add butter and lemon juice. Tightly cover sauce pan and reserve off heat. Arrange remaining 1 1/2 cups blueberries over bottom of baked pie shell. Gradually spoon blueberry mixture over fresh berries. Chill. Whip cream, adding confectioners sugar and vanilla. Spread over top of cooled pie. Refrigerate or serve immediately.