Combine dry ingredients for the crust in a small bowl. You may not need all of the butter! Gradually add melted butter (or dairy free alternative) to the mixture until it will hold when pressed to the side of the bowl and looks like damp sand.

Pour the crust mixture into your deep dish pie plate and press evenly into the bottom and sides of the dish. Refrigerate until ready to fill.

In a large pot, all at once, combine the blueberries, lemon juice, cardamom, sugar and cornstarch. Turn your burner to a medium high heat and cook until the blueberry mixture is bubbling and has thickened. The sauce will turn from white-ish light purple to clear purple and coat the back of the spoon when it is ready. Remove from heat and let cool to room temperature (don’t put in the fridge or it may set and won’t pour into the crust properly).

Using a hand mixer, combine the softened cream cheese (or dairy free alternative) and powdered sugar in a small bowl. Spread into the crust on the bottom in an even layer with a spoon or spatula. Put this in the fridge while the blueberry mixture continues to cool.

Once the blueberry mix has cooled to room temperature, pour it on top of the cream cheese layer in the crust and put in the fridge to chill. You can loosely cover it or leave it uncovered while it cools. Once the blueberries have chilled and set (this will take about 2-3 hours), you can top with whipped cream, Truwhip Vegan or So Delicious Coco Whip and garnish with blueberries if you wish.

In a small bowl, using a hand mixer combine the whipping cream, powdered sugar and vanilla. Whip on a high speed until stiff peaks form. Cover and refrigerate until ready to top the pie.