Ingredients
3/4 cup sugar3 tablespoons cornstarch1/8 teaspoon salt1/4 cup water4 cups fresh blueberries, divided1 graham cracker crust (9 inches)Whipped cream
Preparation
In a large saucepan, combine sugar, cornstarch and salt. Gradually add the water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature.
Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
