In a small bowl, add the melted butter to the graham cracker crumbs and mix well until evenly coated.

Press the graham cracker mixture into a 9-inch pie dish, flattening with your hand and using a glass to press it evenly on the bottom and sides.

In a saucepan over low heat, whisk together sugar, cornstarch, salt, and water until smooth.

Add half of the blueberries to the saucepan and bring to a boil, cooking until thickened (about 2 minutes). Remove from heat and let cool.

Fold in the remaining blueberries once cooled, then pour the filling into the prepared crust.

Chill the pie in the refrigerator for 2 hours or until set.

Serve the blueberry pie topped with whipped cream.