Blueberry Lemon Chiffon Pie

Rinse blueberries and dry well.

Dissolve gelatin in 1 cup of the water heated to boiling. Stir in remaining water. Chill until syrupy.

Whip cream with sugar and vanilla. Fold 1/2 of the cream into the gelatin. Fold in half of the blueberries. Spoon filling into baked and cooled pie shell. Chill pie until firm. Chill remaining cream and blueberries.

With a toothpick lightly mark top of pie into individual wedges. Fill alternate wedges with remaining whipped cream pressed out of the pastry bag with a rosette tip. Fill remaining wedges, with remaining blueberries. Chill.

Cut wedges of pie so that each piece is topped with half blueberries and half whipped cream.