I have made this more than 50 times. About 15 years ago I went blueberry pickin', got 30 lbs a year. I don't really like fruit pies a lot....to sweet..my young children the same BUT with all these really big blueberries had to find "THE RECIPE". Well....I got it and perfected it. I don't care fore the thick jam like bluebery...I like every blueberry whole and fresh tasting. I try to not burst my blueberries..
1PUT FROZEN BLUEBERRIES in bottom pie shell. IN A BOWL MIX sugar, flour, cinnamin. POUR over the frozen blueberries. DRIZZLE lemon over mixture. CUT SMALL PIECES of cold butter and put on top all over mixture. TOP PIE CRUST, put on, SEAL EDGES. SLIT the middle of crust to vent. (I usually protect my pie crust with crust protectors)
2BAKE in 450 oven. 35 to 45 minutes. PUT PIE ON A FOIL LINED COOKIE SHEET to keep oven clean and easier clean up.
3DO NOT OVER COOK or your pie will have bursted blueberries AND be thick like jam.....when it is almost thick to your liking, take out of oven and it will thicken a bit more as it cools.