In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Add butter, lemon juice, extracts and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.Yield: 8 servings.
I used Cardamom whip cream to top it. Super simple to make, 1/2 cup heavy cream, 1 tsp l.c. finns cardamom extract and 1 tbsp sugar. In a chilled bowl and with cold beaters, add ingredients and beat until it forms peaks.