Preheat oven to 375°F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 1/3 cup butter. Use a fork to toss the mixture until moistened. Press the mixture into a 9-inch pie plate. Bake for 5 minutes or until lightly browned; remove and cool.
For filling, in a small saucepan stir together the currant jelly and 1 tablespoon water. Bring to boiling, whisking to combine. Boil gently, uncovered, for 5 minutes. Transfer to a small bowl and cool slightly. Place blueberries in a large bowl. Add cooled jelly mixture. Toss to coat. Spoon berry filling into cooled pie shell. Cover and chill at least 1 hour.
Meanwhile, in a medium bowl, whisk the whipping cream, sour cream, 1/2 teaspoon sugar, and vanilla until soft peaks form. Serve slices of pie with a dollop of cream mixture.