Bake the pie crust according to instructions.

Thaw blueberries.

Add sugar and cornstarch to a saucepan and add water and lemon juice heat on medium and add blueberries. Bring to a boi stir constantly. Cook until it reaches the consistency of pie filling. Remove from heat and add butter, salt, and vanilla. Cool.

Soften cream cheese.

Mix cream cheese and powdered sugar until smooth. Add vanilla and mix well. Next, add the sour cream, cool whip, and salt and mix until well combined.

Fill pie crust with cream mixture and top with blueberry topping. Chill overnight.