Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours.

To serve: Top pie with whipped cream** dolloped with a spoon or piped with a decorative star tip.
Decorate pie with remaining blueberries.

*If using frozen blueberries, thaw and drain well before adding to the gelatin.