Slice enough of the strawberries to measure 2 cups. Halve remaining strawberries; set aside. Combine sliced strawberries, granulated sugar and 3 tablespoons water in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover. Simmer 3 minutes.
Mix remaining 2 tablespoons water and cornstarch until blended in small bowl. Add to strawberry mixture; mix well. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat; stir in strawberry halves. Cover and cool 30 minutes without stirring.
Beat cream cheese, powdered sugar and milk in medium bowl with electric mixer on medium speed until well blended. Spread onto bottom of pastry shell. Top with strawberry mixture; cover. Refrigerate at least 4 hours.
Cut pie into 8 slices. Completely cover each slice with Reddi-wip and blueberries just before serving.
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