1 reduced fat graham cracker crust1 egg white, beaten 3/4 cup sugar 2 1/2 tablespoons cornstarch 1/4 teaspoon salt 2/3 cup water 4 cups fresh blueberries, divided use 3/4 teaspoon butter flavoring 1 1/2 tablespoons lemon juice 1 1/2 cups light whipped topping
Preheat oven to 375 degrees F. Brush crust with beaten egg white. Bake 5 minutes. Set aside.
In a heavy saucepan combine sugar, cornstarch, salt, water and 1 cup blueberries. Bring to boiling over medium heat, stirring constantly until sauce is thickened and clear. Continue to cook 1-2 minutes. Cool slightly.
Stir in butter flavoring, lemon jjice and remaining blueberries. Pour into crust. Chill 3 hours. Spread whipped topping over pie before serving.