Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
Carefully stir together blueberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.
Top the pie by making a lattice (see note) or a double crust pie. If using a double crust pie, be sure to cut holes in the top to vent during baking.
Top the pie with a crumble topping.
Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 30-40 minutes, or until crust is baked through and golden.
You can use any topping for this pie: make a lattice pie crust, a crumble topping, or make a double crust pie.If using frozen berries, make sure they are thawed and drained well.Drain berries before adding to pie - any excess water will cause it to be weepy.Make sure you make the pie as soon as you mix the filling - the sugar will cause the berries to weep, making the pie wet.The pie might look runny right out of the oven but will solidify as it sets. For best results, let it cool completely and chill before slicing.