We usually use prepared frozen crusts. Probably means that the pie isn't as good as it could be:
(could incorporate seasonings - mint, for example, into crust).

With that in mind, here is the recipe. Adapted from The Asbury Park Press:
"Bake a Pie to Celebrate The Blueberry's Big Month."

This calls for 3 pints of blueberries (fresh or frozen) and a 9-inch, deep dish type pie crust.

Preheat oven to 400 F.

Put 1 pint fresh or frozen blueberries in 3-quart saucepan.

Add 1/4 cup lemon juice,
1/2 cup sugar (less if you prefer a more tart flavor),
1/2 tsp ground cinnamon,
1/2 tsp crushed dried mint (or 1 tsp fresh minced mint).

Bring to a boil, reduce heat and stir until berries turn a dark violet color (see other photo).
Gradually stir in 1/2 cup flour and cook, stirring continuously and scraping bottom, for another 2 - 3 minutes.

Remove from heat, gently stir in 2 pints of blueberries. Spoon filling into unbaked pie shell.
Cover with top crust, crimp or flute edges. Bake for 30 minutes or until desired browning is achieved.

Cool on rack. Refrigerate at least two hours before serving.
Uneaten pie will keep for a week, refrigerated (cover with paper towels.)

Variations and notes:

- We also add 1/8 tsp each ground cardamom and ground ginger to add an interesting flavor note.

- The original recipe calls for adding the flour at the first step,
but this increases the amount of stirring needed (to prevent burning).
Better to add after the berries have cooked to the boiling, violet stage
(as described above), cooking and stirring a few minutes longer.

- Substitute 1/4 cup of blueberry honey for 1/4 cup of the sugar. This intensifies the blueberry flavor.

- Substitute 1/4 cup instant tapioca for the flour. (This was suggested by an "Atkins-diet" neighbor.)
I didn't like the resulting texture (too jelly-like). What I found preferable was to cut the flour
by about a tablespoon, and use 1/2 teaspoon instant tapioca. Add the tapioca with the lemon juice, etc.

- If you prefer that the berries remain relatively whole, keep the baking time on the short side.
When the filling begins to exude from the pie, that is about the finishing point. Cooking longer
will cause the berries to lose their firmness and identity as individual berries.

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