Combine first 3 ingredients in a medium saucepan; add water, and stir well. Add 2 1/4 C. blueberries. Cook over medium heat, stirring constatly, until mixture thickens and comes to a boil; boil 1 minute. Remove from heat; add butter and lemon juice, stirring until butter melts. Add lemon rind. Let cool.
When cool add remaining 2 1/4 C. blueberries and stir gently. Pour mixture into prepared pie crust. Cover and chill at least 4 hours.
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