1 - 9" baked pie shell
4 cups fresh blueberries
1 cup water
1 cup sugar
3 Tbsp. cornstarch
1 Tbsp. lemon juice
1 Tbsp. butter
1 cup whipped cream or sour cream, optional
In a medium saucepan, simmer 1 cup blueberries and 2/3 cup water.
In a small bowl, blend together 1/3 cup water, sugar and cornstarch. Add to simmering berries and stir until thickened, about 2 minutes.
Remove from heat and add lemon juice and butter. Cool to room temperature.
Gently stir in remaining blueberries. Pour into pie shell. Chill thoroughly.