This is the recipe I would use.
DOUBLE·GOOD BLUEBERRY PIE
Secret of the pie’s popularity is its remarkably fresh berry taste
Baked 9″ pie shell
¾ c. sugar
3 tblsp. cornstarch
1/8 tsp. salt
¼ c. water
4 c. blueberries
1 tblsp. butter
1 tblsp. lemon juice
Whipped cream (optional)
Combine sugar, cornstarch and salt in saucepan. Add water and 2 c. blueberries; cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened and clear. (Mixture will be quite thick.)
Remove from heat and stir in butter and lemon juice. Cool.
Place remaining 2 c. raw blueberries in pie shell. Top with cooked berry mixture. Chill. Serve garnished with ice cream or whipped cream.