1Bring 1 cup of blueberries, 3/4 cup sugar and water to a boil in pan. Cook for 10 minutes or til soft. Let stand til cool.
2Combine the cornstarch with a little juice form the blueberry mixture in a bowl and stir til cornstarch is dissolved. Add to blueberry mixture. Cook til thickened, stirring constantly.
3Stir in butter. Let stand til cool. Add the remaining blueberries, almonds and Cointreau. Pour into pie shell. Beat whipping cream, almond extract and sugar to taste in mixer bowl til soft peaks form. Spread over the pie, sealing to the edge.
Serves 6 to 8