Rinse fresh cultivated blueberries and spread between lay- ers of absorbent towels to dry thoroughly.
Crush cornflakes to make 1 1/2.
cups of crumbs.
Mix crumbs with 2 table- spoons sugar.
Let butter soften to room temperature and mix cornflake crumbs and butter together thoroughly.
Use crumb mixture to line a 9-inch pie plate, pressing crumbs with back of spoon to get an even layer on bottom and sides of pie plate.
Bake shell in moderate oven (375°F.) for 10 minutes.
Let cool.
Beat egg whites until stiff.
Gradually add sugar in very small amounts, beating continuously after each addition.
Alternately add almond extract, salt and cream of tartar, beating until thick and glossy.
Carefully fold in dried blueberries, being careful not to break the berries.
Pile blueberry meringue into baked crumb crust.
With back of wet tablespoon, make swirl designs in meringue.
Bake at 300°F.
for about 15 minutes or just until top browns slightly.
Let cool before cutting.