Bluebottom Ice Cream Pie

4 cups fresh blueberries
1 cup sugar
2 cups water
3/4 cup cornstarch
1 9 inch graham cracker pie crust
1 qt vanilla ice cream (slightly softened)
2 Tbsp orange juice

Mix together blueberries and sugar. 
Mix water and cornstarch and pour into blueberry mixture.
Simmer until sauce is thickened.  Reserve 1/2 cup of the mixture for decorating the top of the pie. 
Cool.

Spoon blueberry filling over crust. 
Spoon ice cream over filling.
Beat orange juice into reserved filling
Drizzle over ice cream.
Freeze
Remove pie 30 minutes before serving, to thaw just enough to cut.