"Aunt Molly's" No Bake Blueberry Pie

I don't actually have an Aunt Molly. This recipe came via Mom, from the Providence Journal. Fantastic summer dessert and very, very easy.

Ingredients


1 quart blueberries, divided use
3/4 cup water
2 tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
9-inch baked pie shell or prepared graham cracker crust

Whipped cream  or ice cream for topping, optional


Directions
Put 1 cup of the blueberries in a saucepan. Mix water and flour together and add to the pan. Add sugar and salt. Start cooking on high until first bubbles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop. Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan using a spatula to scrape juices into mixture. Mix well and again let it sit a few minutes, then pour into pie shell. Gently level off. Allow to set and cool completely before slicing. It may take several hours for it to reach room temperature, or even overnight. Refrigerate after cutting.

Note: If using your own pie crust, bake it for 10-15 minutes until cooked and cool before filling.

Whipped cream makes a nice topping but so too, does ice cream.