Rinse blueberries and dry well. Dissolve gelatin in 1 cup of the water heated to boiling. Stir in remaining water. Chill until syrupy. Whip cream with sugar and vanilla. Fold 1/2 of the cream into the gelatin. Fold in half of the blueberries. Spoon filling into baked and cooled pie shell. Chill pie until firm. Chill remaining cream and blueberries. With a toothpick lightly mark top of pie into 6 equal wedges. Fill 3 alternate wedges with remaining whipped cream pressed out of the pastry bag with a rosette tip. Fill remaining wedges, with remaining blueberries. Chill. Cut wedges of pie so that each piece is topped with half blueberries and half whipped cream.
Yield: One 10-inch pie.
Cajun Country -- New Iberia, Louisiana