Instructions: Place blueberries in pie shell. Mix 1/2 c. sugar, cornstarch, salt and cinnamon in saucepan. Stir in water. Heat to boiling, stirring constantly.

Boil & stir 1 min. Stir in grenadine syrup and lemon juice. Pour over blueberries. Refrigerate until chilled. Beat whipping cream and 1 tbsp sugar in chilled bowl until stiff. Top pie with whipped cream.

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