Preparation Time : 30 minutes + 5 hours chilling
1/2 cup sugar
5 tbsp melted margarine
2 tbsp cornstarch
3 cups blueberries
1. In a saucepan, mix cornstarch with 2 tbsp cold water until blended. Stir in half of blueberries and sugar; heat to boiling over medium-high heat, pressing blueberries. Boil 1 minute, stirring constantly. Remove saucepan from heat; stir in remaining blueberries.
2. Pour blueberry mixture into baked piecrust.
3. Cover with plastic wrap and refrigerate at least 5 hours.