Combine the Oreo cookie crumbs and melted butter in a mixing bowl. Mix well until evenly coated. Press this mixture firmly into the bottom of a pie dish, creating a sturdy crust.

Cook the blueberries, granulated sugar, water, and lemon juice in a saucepan over medium heat. Stir gently until the blueberries soften and the mixture thickens, about 10 minutes. Remove from heat and let it cool completely.

Spread the softened vanilla ice cream evenly over the cooled Oreo crust in the pie dish.

Pour the cooled blueberry sauce over the ice cream layer, spreading it evenly.

Freeze the pie for at least 3 hours, or until solid.