For the crust, mix the dry ingredients in a small bowl and pour the melted butter over. Use your fingers to mix until it is the texture of wet sand. Scoop the mixture onto a parchment lined baking sheet, and pat it out to a 9" circle. Basically, you are making a flat pie crust to bake and break up later in the ice cream.
Bake the pie crust in a preheated 350°F oven for 7-10 minutes until browned around the edges. Remove from the oven and set aside to cool while you make the ice cream base.
For the ice cream base combine the ingredients and whisk well until the Pastry Cream Filling mix is well incorporated. Place in the refrigerator to chill for 30 minutes, or longer if desired.
When you are ready to churn, freeze in your machine according to the manufacturer's directions. When the ice cream is finished, layer 1/3 of the ice cream in your container, then 1/3 of the blueberry pie filling, then 1/3 of the graham crust crumbs. Repeat until all the ingredients are layered. Place the container in the freezer to finish ripening about 6 hours or overnight. Serve in profiteroles, cones or pretty dishes.