This recipe from Bow Hill Blueberries incorporates blueberries in both the filling and the crust. If you’re short on time, feel free to get a store-bought pre-baked pie crust or frozen pie dough to blind bake. Makes one 11-inch pie or tart For the Pie Crust 1 1/2 cups all-purpose flour 2 teaspoons Organic Heirloom Blueberry Powder 1/2 teaspoon salt 1 stick (1/2 cup) cold unsalted butter, cubed 1 egg cold water, as needed For the Filling 6 cups Bow Hill blueberries, fresh or frozen, divided 2 tablespoons butter 1 cup sugar 1 tablespoon fresh basil (chiffonade) 2 tablespoons water 3 tablespoons corn starch 1 tablespoon lemon juice For the Whipped Cream 1 cup cold heavy whipping cream 1/4 cup sour cream 1 1/2 tablespoons maple syrup Organic Heirloom Blueberry Powder, for sprinkling For the Crust Pulse the dry ingredients together in a food processor. Add the butter and pulse until …