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Double-Good Blueberry Pie

From Farm Journal's "Complete PIE Cookbook"

Baked 9" Pie Shell (see "Pie Crust", below.)

3/4 Cu. Sugar
  3  Tblsp. Cornstarch
1/8 Tsp salt
1/4 Cup water
  4 Cup Blueberries
  1 Tblsp. Butter
  1 Tblsp. Lemon Juice

Whipped Cream (optional)

Combine sugar, cornstarch and salt in a saucepan. Add water and 2 Cups Blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear.  (Mixture will be quite thick.)

Remove from heat and stir in butter and lemon juice. Cool.

Place remaining 2 cups raw blueberries in pie shell. Top with cooked berry mixture. Chill. Serve garnished with whipped cream.

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