Yield: 6 to 8 servings
Fill baked pie crust with 3 cups blueberries. In a pan, crush remaining 1 cup blueberries and stir in sugar; cook over medium heat, stirring, until sugar is dissolved. Stir together cornstarch, water and lemon juice; add to blueberry mixture along with cinnamon. Cook stirring, until mixture boils and thickens; spoon over blueberries in baked pie crust. Refrigerate at least 1 hour or up to 8 hours.Serve with fresh whipped cream, whipped topping or vanilla ice cream.
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