In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until well-coated. Press the mixture firmly into a 9-inch pie plate to create a sturdy crust. Chill the crust in the refrigerator for about 15 minutes.

In a medium saucepan over low heat, whisk together granulated sugar, cornstarch, salt, and water until smooth. Stir for 2-3 minutes until slightly thickened.

Stir in half of the fresh blueberries and gradually bring to a boil while gently stirring for about 1-2 minutes until bubbly and thickened. Remove from heat and cool slightly for about 10 minutes.

Fold in the remaining blueberries gently and pour the filling into the prepared crust, smoothing the top with a spatula.

Cover the pie loosely with plastic wrap and chill for a minimum of 2 hours until the filling is set.

When ready to serve, top with whipped topping or whipped cream and additional fresh blueberries. Slice into wedges and enjoy!