No Bake Blueberry Pie
  1. Fill baked pie crust with 3 cups blueberries.
  2. In a pan, crush remaining 1 cup blueberries and stir in sugar; cook over medium heat, stirring, until sugar is dissolved.
  3. 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.
  4. Serve with fresh whipped cream, whipped topping or vanilla ice cream.