BEST Blueberry Pie

I've made a few blueberry pies in my day, using a new recipe nearly every time.  Finally, I have found a version worth repeating.

Best Blueberry Pie

Bring to a boil for 3-4 minutes:
1 c. fresh blueberries
3/4 c. water

Stir in:
1 c. sugar
3 T. cornstarch
Dash of salt

Cook slowly, stirring, until thick and clear.  Remove from heat and add:

1 T. butter
1 T. lemon juice

Incorporate:
3 c. fresh blueberries

Cool.  Pour into baked pie shell.  My strong preference these days is Julia Child's Cuisinart Pie Crust, poster earlier today on SnootyCook. It's fast and easy, and can be "patted" into the pan rather than rolled.  

Serve chilled or at room temperature...alone or with freshly whipped heavy cream...or better yet, with Homemade Lemon Sorbet!