1 9-inch baked pastry shell
3/4 cup sugar
3 tbsp cornstarch
1/8 tsp salt
1/4 cup cold water
5 cups fresh blueberries, divided
1 tbsp butter
1 tbsp lemon juice
In a saucepan over medium heat combine the sugar, cornstarch, salt, and cold water until smooth. Add 3 cups of blueberries. Bring the mixture to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
Add the butter, lemon juice, and remaining blueberries; stir until butter is melted.
Cool and pour into the baked pastry shell.
Refrigerate until serving time.
Serve with whipped cream.