Preheat oven to 400 F.
Grease a pie tin and fill it with one of the pie crusts.
Mix together honey, fresh blueberries and orange juice gently until evenly coated.
Fold in cornstarch and two tablespoons of cream.
Fill the bottom crust with the blueberry filling.
Add the chunks of the butter on top of the filling.
Place the top crust over the filling. Trim the edges and pinch it with the bottom crust to seal it.
Cut vents in the top crust for steam.
Brush the pie crusts with cream.
Cover edges with foil and bake for 45-50 minutes or until edges are golden brown.
Allow to sit until cool.
