Combine the sugar, cornstarch and salt ingredients in a medium saucepan over medium heat. Add 1/4 cup water and 2 cups blueberries. Cook and stir constantly until boiling, clear and thick. Remove from heat and stir in 2 T butter and 1 T lemon juice. Let filling cool completely.
In the meantime, blind bake a 9" pie shell and let cool.
Stir an additional 2 cups of raw blueberries into the cooled filling. Pour into the pie shell.
Topping 1: Blend together: 1/4 cup brown sugar, 1/3 cup flour, and 1/4 cup butter. Sprinkle on top of pie and broil until golden. (3 minutes). You might consider a pie ring to protect the crust.
Topping 2: Whip 2 cups heavy whipping cream with several T confectioners sugar (to taste). Spread over chilled pie immediately before serving.
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