Blueberry Cream Pie

Combine crust ingredients;p press into the bottom and sides of an ungreased 9 inch pie pan. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cool 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioner’s sugar. Chill 30 minutes or until set. Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through a sieve; reserving 1 cup of juice (add water if necessary). Discard pulp. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining blueberries; carefully spoon over filling. Chill 3 hours or until set. Store in the refrigerator.