Unbaked 9" double pie crust
2/3 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
1/4 c. water
5 c. fresh blueberries, divided
1 tbsp. plus 1 1/2 tsp. butter
1 1/2 tsp. lemon juice

Heat oven to 425 degrees. For filling, combine sugar, cornstarch, salt, water and 3 cups berries in saucepan. Cook on medium heat until mixture thickens and begins to boil. Remove from heat. Cool slightly. Place remaining 2 cups berries in unbaked pie crust.

Stir butter and lemon juice into cooked filling. Spoon cooked filling over fresh berries. Cover with top crust. Flute. Cut slits or design in top crust or prick with fork, for steam to escape. Bake for 30-40 minutes.