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Combine blueberries and sugar in 1-1/2 quart microwavable dish. Mix water and cornstarch; stir into blueberries. Cover and vent. Microwave on High for 5 to 8 minutes, stirring after 3 minutes, until mixture is thickened and bubbly. Stir in butter and lemon juice. Cool to room temperature.
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To soften ice cream, place in a 2 quart microwavable bowl. Microwave on Medium for 1 to 1-1/4 minutes, stirring after 30 seconds. Spoon ice cream over firmed blueberry filling. Freeze. Remove pie 30 minutes before serving to thaw enough to cut. Combine reserved filling and orange juice. Cut pie into wedges and pour sauce over each wedge before serving.
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