Pre-baked pie crust

1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)

Directions

Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.

Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.

When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.

Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.

Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.

Store:
Room temperature, up to 2 days (without the whipped cream).