Note #1: You can use frozen blueberries in place of the fresh blueberries. If you do, cook half over medium-high heat without mashing, until they are reduced to 1¼ cups, about 12 to 15 minutes.
Note #2: The vodka in the crust is essential, as it evaporates in the oven, providing moisture but no gluten development. You may substitute another 80-proof liquor, but not water. If you cannot have vodka, I recommend using this crust recipe, doubled.
Nutritional values are based on one serving
Note #3: I did the star design on the crust using a double sided pie topper from King Arthur Flour, one side with stars and the other with cherries, which appears to be out of stock now.