Preheat oven to 425 degrees.
Bake crust for 10 minutes. Place on rack to cool.
Mix blueberries, cornstartch, salt, sugar and lemon juice. Heat until bubbly and thickens. Set aside.
Turn oven to 375. While oven is reducing in temperature, melt the butter. Add lemon juice.
Mix the flour, salt, sugar, cornstarch and add to the melted butter and lemon juice. Mix well.
Add eggs and mix well.
Pour into prepared crust and bake for 20 to 25 minutes. The filling should be jiggly in the center.
Mix your cooled melted butter with flour, sugar and cornstarch. Mix until crumbly and sandy.
Spoon blueberry mixture on top of lemon pie evenly.
Sprinkle strudel topping over blueberries.
Bake additional 20 minutes or until strudel topping is golden brown.
Cool on wire rack completely before slicing.
Servealone, with whipped topping or vanilla ice cream.
