The crust recipe I used came from: http://www.eatingwell.com/recipes/blueberry_tart_with_walnut_crust.html
I replaced the toasted walnuts with almonds. This was my first time testing the recipe and while delicious, it feel apart on me during serving because I didn't use the correct baking pan.
Add 1 cup of the blueberries and 1/2 cup of water to medium saucepan. Cover and bring to a boil.
Meanwhile, whisk together cornstarch and remaining water and set aside.
Once boiling, remove cover turn down to a simmer and stir for 3 minutes until blueberries have popped open and the juices begin to thicken.
While stirring, add the cornstarch mixture, sugar, lemon juice and salt to the pot of blueberries. Simmer for another minute until the sauce becomes shiny and translucent. Add the remaining blueberries immediately and stir until well combined.
Transfer warm blueberry mixture into pie crust and allow to cool at room temperature for at least 2 hours.