1 - 9-inch pie shell, baked and cooled

4 cups fresh blueberries (1 cup to cook, 3 cups left uncooked) (small berries the best)

3/4 cup white sugar

1/2 cup water

2 tablespoons flour

1/4 teaspoon salt

1/4 cup water

1/4 teaspoon lemon juice

Cook 1 cup of berries until soft with sugar and 1/2 cup water.  Make a paste of flour, salt, and 1/4 cup water.  Add this to the berries and cook slowly until thick.

Add the hot berry mixture and the lemon juice to the uncooked berries.

Turn all into a cooked pie shell and chill at least 3 hours before serving.  You may serve pie topped with real whipped cream or Cool Whip, but it is excellent as is.

David Cook