2 c. frozen blueberries, thawed and drained (save juice)
1 1/2 c. sugar
Juice of 1/2 orange
2 tbsp. cornstarch
1 1/2 c. fresh blueberries
1 baked 8-inch pie shell

Cook thawed blueberries in 1 1/2 cups juice and water to thick and smooth 5 minutes. Add sugar and orange juice, cook 5 more minutes.

Combine cornstarch and 1/4 cup cold water, mix well, add to blueberries, stirring until thickened. Remove from heat, cool slightly. Pour into pie shell. Cover with fresh blueberries. Serve with whipped cream.