Harriet Bepler's Mystery Chef Blueberry Pie

The customer who submitted this recipe tells me: This is our family's favorite (and very easy) blueberry pie. We love the name too. Harriet Bepler was a woman who submitted the recipe to a newspaper some decades ago. The Mystery Chef was a man who published a cookbook back in the 1940s and this recipe was in it.

Harriet Bepler's Mystery Chef Blueberry Pie
 
4 cups fresh blueberries
1/2 cup sugar
2 T corn starch
1/4 cup water
1 tsp grated lemon rind (or 2 Tbsp lemon juice)
1 cup heavy cream
9" baked pie crust (I use graham cracker crust)

Mash 1 cup blueberries. In 2 qt saucepan, stir together the sugar and cornstarch. Gradually stir in water until smooth. Stir in mashed blueberries and lemon rind. Over medium heat, stirring constantly, cook until thickened and boiling and boil 1 minute. Turn into bowl, cover and cool. Fold in remaining blueberries. Whip cream until double in volume. Spread 1-1/3 cups over the bottom and sides of the pie crust. Fill with blueberry mixture. Garnish with remaining 1/2 cup whipped cream. Chill until set, about 3 hours.