4 cup fresh blueberries, rinsed and drained
1 cup sugar
2 cups water
1/4 cup cornstarch
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter or margarine
1 quart vanilla ice cream
2 tbsps. orange juice
Combine blueberries and sugar. Mix water and cornstarch and stir into blueberries. Cook at a simmer until sauce is thickened. Reserve a half cup for decorating the top. Cool. Combine crumbs, sugar and margarine. Press into bottom and sides of 9″ pan. Spoon blueberry mixture over crust. Spoon ice cream over berries. Beat orange juice into reserved blueberry mixture. …

Blueberry Sour Cream Pie
Crust
1 1/4 cups flour
1/4 cup (1/2 stick) unsalted butter, cut into pieces
2 tablespoons granulated sugar
Pinch of salt
4 tablespoons ice water (about)
Mix first 4 ingredients in food processor, add water last, and mix until just incorporated. Roll into disc on floured surface, place in pie pan and freeze for 10 minutes. Cover with foil and beans, bake at 400 degrees F for 12 minutes or until set. Remove foil and beans.
Filling
1 cup sour cream
3/4 cup granulated sugar
2 1/2 tablespoons flour
1 egg
3/4 teaspoon almond extract
1/4 teaspoon salt
2 1/2 cups …

9-inch pie crust, plus extra crust for top crust or pie crust art
5-6 cups blueberries, washed and picked over
1 cup sugar
1/2 cup flour
Preheat oven to 425 degrees.
Place blueberries in a large bowl. Mix flour and sugar in a small bowl. Pour on fruit and mix to blend. Let the mixture sit for about 10 minutes.
Pour into pie crust and spread evenly.
Roll out additional pie crust and place on top of berries. Here are some options:
— Make pie crust art, using cookie cutters or a knife to cut out different shapes …