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1
Combine flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs.
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2
Stir in enough water with fork just until flour is moistened.
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3
Shape into ball; flatten slightly.
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4
Roll out ball of dough on lightly floured surface into 12-inch circle.
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5
Fold into quarters.
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6
Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
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7
Trim crust to 1/2 inch from edge of pan.
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8
Crimp or flute edge.
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9
Refrigerate 30 minutes or until crust is firm.
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10
Heat oven to 475F.
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11
Prick bottom and sides of crust with fork.
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12
Bake 8-10 minutes or until lightly browned.
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13
Cool completely.
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14
Reduce oven temperature to 350F.
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15
Combine all filling ingredients except blueberries and whipped cream in 5-cup blender container.
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16
Cover; blend at High speed until smooth.
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17
Place blueberries onto bottom of baked crust.
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18
Pour filling over blueberries.
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19
Cover edge of crust with aluminum foil to prevent crust from browning too quickly.
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20
Bake 30-40 minutes or until filling is set.
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21
Cool completely.
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22
Cover; refrigerate until ready to serve.
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23
Sprinkle top of pie with powdered sugar before serving, if desired.
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24
Garnish with reserved blueberries and mint leaves, if desired.
