Separate Fresh Blueberries (4 1/3 cup) as follows: 3 cups into a medium bowl, 1 cup into a medium saucepan, and 1/3 cup reserved for garnish.
In a small bowl, whisk Arrowroot Starch (2 tablespoon) and 2 tablespoon water and set aside.
Add Water (1/2 cup) and Maple Syrup (1/3 cup) to saucepan, cook over medium heat until mixture comes to a boil.
Lower the heat and stir until the berries begin to burst and mixture begins to thicken, about 3 to 4 minutes.
Remove from heat and continue stirring while adding the arrowroot starch, Lemon Juice (2 teaspoon), and Salt (1 pinch). Stir until mixture becomes translucent and begins to thicken.
Quickly fold hot mixture into the bowl with 3 cups of fresh separated blueberries.
Spoon finished blueberry mixture into the baked 9-inch Pie Crust (1) and garnish with reserved 1/3 cup of blueberries.
Let pie rest at room temperature for at least 2 hours before serving. If you can stand to wait longer it is worth it.
Whip the Heavy Cream (1 cup) and Maple Syrup (2 tablespoon) until soft peaks form. Add Sour Cream (1/3 cup) and continue to whip until a bit firmer.
Serve pie with a dollop of sour cream whipped cream atop each slice.