Combine sugar, cornstach, salt and water. Add 2 cups blueberries. Cook over medicum heat stirring constantly, until mixture comes to a boil and is thick and clear. Remove from heat, stir in butter and lemon juice. Cool. When cooled, add 2 cups raw blueberries and put in pie shell. Keep in refrigerator between servings. Serve with wihpped topping or ice cream.
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