- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup water
- 4 cups fresh or frozen blueberries, thawed
- 1 (9 inch) graham cracker crust
- Whipped cream
- In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with whipped cream if desired.