Oh My! Blueberry Pie!

4 cups WHOLE fresh (only fresh!) blueberries, about 2 pints
3/4 cups sugar
1/4 tsp salt
1/4 cup water
2 tbl corn starch
1 tsp butter, no substitute!
1 tbl lemon juice
9" pillsbury crust, in the refrigerated section
1 egg white, whipped up a bit with 1/8 cup sugar and 2 tbl water - eggwash

The pie shell: unfold the pie crust as instructed on pkg. (you only need one pie crust) Let it sit until it's at room temperature. Then, fit it over your pie pan, and pinch the crust around the edges of the pie pan. Take a fork and prick all over, sides and bottom. Bake for 10-12 minutes at the temperature box instructs, until it starts to brown a little. Take it out of the oven and brush it with a pastry brush with the eggwash, put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender/golden/glossy and sweet. Let the crust rest, (it's been through a lot with all that poking you did with the fork earlier!), and cool down. Now onto the filling..

Pie filling: Combine sugar, salt, water, and cornstarch in a medium sized saucepan. Mix it up well, then stir in 1/2 of the blueberries, cook over medium heat until bubbling, and the berries start to pop. Stir to prevent it from sticking on the bottom of the pan. Remove from stove and stir in the butter and lemon juice. Let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter them in the fresh baked pie shell. Take the cooked blueberry mixture and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the refrigerator for at least two hours, it's better to leave it for four hours. That's it, we are done. Did you think more baking was involved? Enjoy!...serve with vanilla ice cream for a flavor explosion