Fresh Chilled Blueberry Pie

Directions

1. Preheat oven to 425ºF.
2. For pie crust: Combine flour, 1 tablespoon sugar and salt in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Sprinkle orange juice or water over mixture while tossing with fork to blend well.
3. Press dough firmly into ball. (If mixture seems crumbly, work with hands until it holds together.) On lightly-floured surface, roll pastry to 12-inch circle. Fit loosely into 9-inch pie plate. Trim and flute edge. Pierce pastry thoroughly with fork. Bake for 12 to 15 minutes or until light golden brown. Cool completely on wire rack.
4. For pie filling: Crush 2 cups blueberries; set aside.
5. Combine sugar and corn starch in a 2-quart saucepan. Stir in 2/3 cup orange juice and crushed blueberries. Bring to boil over medium heat, stirring constantly, and boil 1 minute.
6. Press plastic wrap to surface of blueberry mixture. Cool to room temperature, about 30 minutes.
7. Stir in whole blueberries. Spoon into pie crust. Chill 1 hour or until set. Combine sour cream and powdered sugar. Serve with pie.