¼tspfreshly ground star anise(roughly ¼ of the spice)
¼tspfreshly ground cloves(roughly 8 whole)
½tspfreshly ground cinnamon(roughly ½ stick)
Prepare the cardamom pie crust and roll out two 13" circles of pie dough. Place one into the bottom of a pie pan letting the excess dough hang over the edge. Place both into the refrigerator to chill while you prepare the filling.
Using a mortar & pestle or a spice grinder, grind the juniper berries, star anise, cloves, and cinnamon until fine.
In a large bowl, combine the blueberries, orange zest, lemon juice, lemon zest and sugar. Let sit for 10 Minutes.
Add cornstarch, vanilla, and spice blend to previous blueberry mixture and stir until combined.
Remove the pie pan from refrigerator and fill with spiced blueberry mixture. Place it back in the refrigerator while you prepare the top crust.
Prepare the second 13" disc of pie crust in desired pattern/style. Remove the filled pie dish from the refrigerator and add the top crust. Use the prongs of a fork to firmly press around the edges. This adheres both crusts together.
Remove any undesired overhanging crust and return to the refrigerator for 30 Minutes
Preheat oven to 400°F.
Remove the pie from refrigerator and brush the crust with heavy cream over Sprinkle with the sugar in the raw. Place the pie on sheet pan lined with parchment paper or aluminum foil and bake for 20 Minutes.
Drop the temperature to 350°F. Continue to bake for another 45 Minutes or until the crust is golden brown and the pie filling bubbles.