Blueberries Pie and whipped cream

4 cups blueberries (1 L)
¼ cup water (60 ml)
2 / 3 cup sugar (170 ml)
2 tablespoons cornstarch (30 ml)
2 tablespoons cold water (30 ml)
A baked pie shell
Whipped Cream
Boil ¾ cup (185 ml) of blueberries with water, until they are tender. Skip the potato masher to mash well blueberries. Return the purée in a saucepan, add cornstarch dissolved in cold water. Cook over medium heat, stirring constantly, until sauce is smooth and transparent one. Pour this sauce very hot on the remaining blueberries, mix well and refrigerate. To serve, pour the cream blueberries in pie shell and top with whipped cream sweetened to taste.