Fresh Blueberry Pie IV Recipe

In a large saucepan combine sugar cornstarch salt and water. Mix well then add 1 cup blueberries. Cook over low heat stirring constantly until mixture comes to a boil. Boil and stir until very thick about 15 minutes. Remove from heat.

Stir butter or margarine lemon juice and liqueur into mixture. Allow to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour. Spoon into pastry shell and refrigerate at least 2 more hours before serving. Garnish with whipped cream if desired.