Fresh Blueberry Pie IV

1 (9 inch) pie crust, baked

¾ cup white sugar

2 ½ tablespoons cornstarch

¼ teaspoon salt

⅔ cup water

1 cup fresh blueberries

2 tablespoons butter

1 ½ tablespoons lemon juice

1 ½ tablespoons orange liqueur

2 cups fresh blueberries

2 cups whipped cream for garnish

In a large saucepan, combine sugar, cornstarch, salt, and water. Mix well, then add 1 cup blueberries. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil and stir until very thick, about 15 minutes. Remove from heat.

Stir butter or margarine, lemon juice, and liqueur into mixture. Allow to cool. Stir in remaining 2 cups blueberries. Chill mixture 1 hour. Spoon into pastry shell and refrigerate at least 2 more hours before serving. Garnish with whipped cream if desired.