preheat oven to 425 degrees f. for at-least 20 minutes.

Line crust with parchment, fill with dried beans or rice.

Bake for 20 minutes.

Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.

Remove from oven let cool on rack for 2 minutes.

Brush entire crust with egg white.

Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.

Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.

when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.

While still stirring slowly add the cornstarch, sugar, lemon juice and salt.

Simmer for a minute or so until the mixture becomes translucent.

Remove from heat, gently stir in remaining blueberries.

Spoon into prepared pie crust.

Let sit at room temperature for at least 2 hours before serving with whipped cream.

Store at room temperature for 2 days.