Step 1

Preheat the oven to 350 degrees.

Step 2

Bake following the directions on the package of the prepared pie crust.

Step 3

Transfer the baked pie to a wire rack to cool.

Step 4

Reduce oven temperature to 325 degrees.

Step 5

Combine 1⁄2 cup of flour, cornmeal, and salt in a medium bowl. Whisk to mix.

Step 6

In a mixing bowl add sugar, butter, and orange zest.Using an electric mixer on medium speed beats to combine.

Step 7

Add vanilla and maple syrup to the sugar mixture while on medium speed for about 4 minutes or until it is light and fluffy.

Step 8

Add in 1 egg at a time, beating directly after adding the egg.

Step 9

Repeat this process until all 4 eggs have been incorporated. Scrape down the sides of the mixing bowl.

Step 10

Mix in all of the ingredients being careful to mix the ingredients on the bottom of the bowl. Reduce speed to low.

Step 11

Carefully add in equal amounts of the flour mixture. Gently mix to fold in all of the ingredients.

Step 12

Slowly pour in the buttermilk. Mix until just combined.

Step 13

Using a rubber spatula fold in the blueberries. Make sure the blueberries are mixed throughout the filling

Step 14

Scoop the filling in the pie shell. Do not overfill the crust.

Step 15

Bake at 350 degrees for 50-60 minutes or until the filling is puffed and golden. The center of the pie filling may slightly wobble.

Step 16

Transfer pie to a wire rack to cool. Cool for 2 hours before serving

Step 17

Add the heavy whipping cream and the powdered sugar in a mixing bowl and beat until the whipping cream can make and hold peaks.

Step 18

Scoop the whipped cream into a pastry bag with a large tip. Make whip cream dollops around the edge of the pie.

Step 19

Top with the pancakes and fresh blueberries.