Cook 2 1/2 cups berries, cornstarch, cinnamon, sugar, and lemon juice in a small pot while the crust is baking in the oven. 

Bring to a boil on medium and turn down to medium-low. 

Simmer for 15-20 minutes on medium-low, stirring pretty constantly so the bottom doesn't burn, until thick.  

Cool the berry mixture to room temperature and stir in the uncooked 2 1/2 cups of blueberries into the mixture.  

Pour the blueberry mixture into the cooked pie crust. Slather the whole pie with whip cream or cut into individual pieces and top with whip cream. 

Whisk the salt, flour, and sugar together in a large bowl

Grate the butter, straight from the fridge, with a cheese grater, into the flour mixture.

Toss the flour mixture with your hands then chop with a pastry blender until the butter is in pea-size pieces. 

Add the water and mix with a wooden spoon or baking spatula.  

Roll out the dough onto a floured wooden cutting board.

Place dough into a greased pie crust pan.  Put pie weights or enough dried beans on the bottom of the crust until they are one layer deep over the bottom of the pie crust.

Cook the pie crust at 375 F for 45 minutes or until golden.

Use heavy whipping cream. Pour into a medium-size bowl and whip with a hand mixer with a whisk attachment. 

When you start seeing soft peaks in the cream add the vanilla and powdered sugar.  

Continuing whipping the cream until medium-hard peaks begin to form. Slather the whip cream on the whole pie or onto individual servings.