I made this for the 4th of July (hence the stars) and brought it to a pot luck. Two small slivers disappeared in the first half hour, but a few minutes later I noticed guests with pieces that were fully 1/4 of the pie. I took it as a compliment. Start by assembling your ingredients and preparing the crust according to directions. When the crust has rested, combine the filling ingredients in a large bowl like so:
Fresh blueberries are the best here but frozen will work even though there’ll be a lot more juice to thicken. Give the whole mess a stir.
Pour all that into your pie shell.
Add the top crust and any decorations you might like for the top. Note that crust scrap stars need to be rested every bit as much as the rest of the crust, lest you activate the gluten in them, which will cause them to shrink up in the oven. Don’t forget to cut some vents!
Bake to this point, when the crust is well browned and a little fulling bubbles out the vents.
Let the pie rest a good four hours so the filling sets. I like it served fairly soon after that, only slightly warm, a little vanilla ice cream does not hurt.