Easy, amazing blueberry pie!

My virtual friend Helen Jane has been posting a bunch of really cool summer recipes lately. Now it's my turn.

Yesterday we were visited by dear friends, the Mitchells, formerly of Providence and now of North Carolina; and for their visit I (quickly, easily) made this fresh blueberry pie, the recipe for which fortuitously had been featured in the morning newspaper. This is wondrous when blueberries are in season – huge and sweet. And you don't have to bake anything!

Enjoy. It's as easy as .... pie.

Note: This doubles well. Yes, I made two.

Aunt Molly's Unbaked Blueberry Pie
(featured in the Providence Journal)

1 quart blueberries
3/4 cup water
2 Tbsp flour
1/2 cup sugar
1/8 tsp salt
1 9" prepared graham cracker pie crust
Topping:
1 half-pint whipping or heavy cream
1 Tbsp sugar

Put 1 cup of blueberries in saucepan. Mix water and flour with fork or small whisk; add to the pan. Add sugar and salt.
Start cooking on high until bubles appear, then lower to medium heat, stirring frequently until thickened and the berries are a deep color, 7-10 minutes. Some berries will pop.
Remove from heat and let sit a few minutes.

Add remainder of uncooked berries to the pan, using a spatula to fold together. Let it sit a few more minutes, then pour mixture into pie shell. Gently level off.

Allow to set at least several hours in refrigerator, or overnight.

Put cream in large mixing bowl with steep sides; whip on high speed with a hand-held electric mixer until fluffy. Add sugar (powdered or granulated) and mix in well. Plop gobs of whipped cream on top of pie; spread with a spatula. Use all the whipped cream!

Refrigerate until ready to serve. Cut in slices. Swoon.