4 cups fresh blueberries
1/2 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 teaspoon grated lemon rind
1 cup heavy cream
baked pie shell
Mash 1 cup of blueberries.
In 2 qt. saucepan, stir together sugar and cornstarch. Gradually stir in the water until smooth. Stir in mashed blueberries and lemon rind. Cook over medium heat, stirring, until thickened and boiling.
Boil 1 minute. Turn into a bowl; cover with wax paper. Cool. Fold in remaining berries.
Whip cream until double in volume. Spread 1 1/2 cup of whipped cream over bottom and up sides of pie shell. Fill with blueberry mixture.
Garnish with remaining whipped cream. Chill until set -- about 3 hours.