Blueberry Whipped Cream Pie

• 1 (9-inch) pie shell, baked
• 2 c. fresh blueberries
• 3/4 c. sugar
• 1/4 tsp. salt
• 2 Tbsp. cornstarch
• 2/3 c. boiling water
• 2 Tbsp. butter
• 1 1/2 Tbsp. lemon juice
• 1/2 pt. whipping cream
• 2 Tbsp. confectioners sugar

1. Blend sugar, salt and cornstarch.
2. Stir in water; add 1 cup blueberries.
3. Place over heat and cook with gentle stirring until mixture boils and becomes thick and clear, 3 to 4 minutes.
4. Remove from heat.
5. Stir in butter and lemon juice.
6. Cool until lukewarm, then gently fold in remaining blueberries.
7. Cover and place in refrigerator until cold, but not set.
8. About one hour before serving, whip the cream until thick.
9. Sift in confectioners sugar and continue beating until stiff.
10. Spread over bottom of pie shell, leaving cream a little higher around edge.
11. Spread blueberry filling evenly over whipped cream.
12. Refrigerate.

pie shell, fresh blueberries, sugar, salt, cornstarch, boiling water, butter, lemon juice, whipping cream, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=459250 (may not work)