4 cups fresh blueberries
3/4 cup sugar
2 tablespoons lemon juice
2 tablespoons cold water
2 1/2 tablespoons corn starch
1/2 teaspoon ground cinnamon
1 9 inch pie crust, baked
Fill pie crust with two cups of blueberries, set aside.
In a sauce pan, crush remaining two cups of blueberries. Stir in sugar and cook over medium heat, stirring until sugar is dissolved.
In a separate dish, blend corn starch, water and lemon juice.
Add mixture to sauce pan with cinnamon. Cook, stirring until mixture boils and thickens.
Spoon mixture over blueberries in pie shell; refrigerate one hour.
Top with ice cream or whipped cream and ENJOY !