Prepare an oil wheat free pie crust and bake it. Let it cool.
For the filling:
First put 2 cups fresh blueberries in the bottom of the baked and cooled pie crust. Then whip up this quick filling...
2 cups fresh blueberries (frozen also work)
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 tablespoon margarine
juice from 1/2 lemon
Place blueberries, sugar, cornstarch, salt, water and lemon juice in a medium saucepan. Stir together over medium heat, until thickened and bubbly. Remove from heat, stir in margarine and cool slightly. Pour over blueberries in the pie crust and chill til firm.
It is super yummy, especially the next day!