Mix together graham cracker crumbs, sugar, salt, cinnamon, and melted butter. Press into pie dish and bake for 10 minutes in a 350° oven. Let cool completely.

Wash and pick over the blueberries.

Put 3 cups of blueberries, sugar, salt, and cornstarch in a saucepan. Add water.

Cook over medium-high heat until the mixture comes to a boil.

Take blueberries off of the heat after the mixture has been boiling for 2 minutes.

Add butter and lemon juice, stir until the butter has melted.

Let the blueberry mixture cool to room temperature.

Fold the reserved fresh blueberries into the cooked blueberries.

Pour the blueberries into the graham cracker crust.

Chill the pie for two hours before serving.

Serve the pie with some freshly whipped cream or some vanilla ice cream.