In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Add butter, lemon juice, and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.
Originally Submitted
2/13/2017
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