9 inch baked pastry shell
3/4 c. sugar
2 1/2 T. cornstarch
1/4 t. salt
2/3 c. water
2 T. butter
3 c. fresh (best) or frozen blueberries
1 1/2 T. lemon juice
1 c. heavy cream
2 T. confectioners' sugar
1 t. vanilla extract
Combine sugar, cornstarch, and salt in saucepan. Blend in water and 1 c. blueberries. Bring to a boil; cook, stirring constantly, until very thick. Stir in butter and lemon juice; cool. Fold in remaining blueberries. Chill about 1 hour. Beat heavy cream until thick; add confectioners' sugar and vanilla extract. Spread half of whipped cream mixture over bottom of baked pastry shell. Top with blueberry filling. Chill 1 to 2 hours before serving. Garnish with remaining whipped cream.
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