4 cups fresh blueberries, washed
3/4 cup granulated sugar
1/2 cup water
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 (9-inch) deep dish pie shell, baked
1 tablespoon butter
4 tablespoons Cointreau liqueur
1/4 cup slivered almonds, toasted

Combine 1 cup of the blueberries, sugar and water in blender and pur? until smooth. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently. Stir in butter and Cointreau. Add almonds and remaining blueberries, stirring gently to combine. Pour into baked pie shell and chill.

Cr?e Chantilly
1 cup heavy cream, whipped
2 tablespoons granulated sugar
1/4 teaspoon almond extract

Combine cream, sugar and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.