I have too many blueberries! I froze a bunch of them, but decided to make a blueberry pie with the rest since it wasn’t uncomfortably hot out today.

1 9-inch frozen pie crust
4 cups blueberries
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
1/4 cup water

Place half of the blueberries in the pie crust. In a saucepan over medium heat, combine the remaining blueberries, sugar, cornstarch, salt and water. Cook until thickened. Remove from heat and add butter. Pour over the berries in the pie crust. Let cool and then serve with whipped cream.