This year, I experimented a bit, & came up with this no bake version.
4 cups blueberries
1 cup sugar
1/4 cup corn starch
1/2 cup milk
1/4 cup lemon juice
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon cinnamon
1/2 teaspoon vanilla
1 baked pie crust
Pour 2 cups of blueberries into the bottom of the baked pie crust.
In a medium pan, mix sugar & cornstarch & salt with wire whisk.
Add milk, & heat over medium heat. Once the mixture is combined, whisk in lemon juice.
Add blueberries & cinnamon.
Cook stirring constantly, until mixture begins to boil & thicken.
Use a bean smasher, potato masher, or bottom of a glass, & smash berries.
Add butter & vanilla.
Pour over blueberries in pie shell & allow to cool.
Top with meringue.
Beat 2-3 egg whites until stiff. Add 1/4 tsp. cream of tartar & 6 tablespoons of powdered sugar, adding 1 tablespoon at a time. Whip thoroughly.
Gently spread over blueberry filling, sealing edges.
Bake at 325* for 20 minutes.
Allow to cool prior to serving.