4 cups wild blueberries, frozen or fresh (1 x 600 g bag of Presidents Choice frozen works well )
1 Cup sugar
2 Tbsp cornstarch
2 Tsp lemon juice
Combine ingredients in a pot and bring to a boil, stirring constantly. Allow to cool. Place cooled filling in pan lined with pie crust. Cut lattice strips and weave on top of filling.
Bake on second top rack at 425* for 10 minutes and reduce to 350* for 45 minutes
till golden brown and blueberries bubble through top.