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In a medium saucepan, combine sugar, cornstarch and salt. Stir in water and 1 c blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2 c blueberries and butter until butter is melted. Cool completely. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve. Serve with whipped cream.
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