In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press firmly into a 9-inch pie plate and refrigerate.

In a medium saucepan, whisk together sugar, cornstarch, salt, and water over low heat until smooth. Stir continuously for about 2 minutes.

Add half of the blueberries to the saucepan, increase heat to medium, and bring to a gentle boil, stirring until thickened, about 2 more minutes.

Remove from heat and allow to cool slightly for about 5 minutes. Fold in the remaining blueberries.

Spoon the blueberry filling into the prepared crust, spreading evenly.

Cover with plastic wrap and refrigerate for at least 2 hours to set.

Serve chilled, topping with whipped cream or topping if desired.