Fresh Blueberry Pie

 Bake a 9" pie shell and cool. Use the recipe at LefseStore.com for an easy-to-roll pie crust. I like to use my pastry board and cloth set as it contains the mess and makes it so easy to roll out. This recipe is for a one-crust pie

3/4 c. sugar
1/8 tsp. salt
4 c. blueberries (fresh or frozen), divided
1 tsp. lemon juice
3 Tbsp. cornstarch
1/4 c. water
1 Tbsp. butter

Combine sugar, cornstarch, salt and water. Add 2 cups blueberries. Cook over medium heat stirring constantly, until mixture comes to a boil and is thick and clear. Remove from heat, stir in butter and lemon juice. Cool. When cooled, add 2 cups raw blueberries and put in pie shell. Keep in refrigerator between servings. Serve with whipped topping or ice cream. [Thanks to Audrey Christianson for sharing this recipe]