Preheat oven to 375 Degrees F
Toss all the ingredients except the butter, blueberries, and pie dough in a mixing bowl.
Add in the blueberries and coat them evenly with the mixture.
Roll out the pie crust to 1/8 inch thick. Line a pie pan with a disk of the dough a little bigger than the pan. Cut off excess and crimp the edges. Cut more rolled out dough into 1/2 inch to 1 inch strips to lay on top to make a lattice pattern. Or skip the topping. You could also make a simple streusel topping to put on top if you prefer.
Fill the pie shell with the blueberry mix. Dot with butter. Add the to layer or lattice work or streusel. Trim off excess dough as you top the pie. You may use an whisked egg with a dash of water to create a glazed appearance on the crust and bind it better if you like or just go au naturel.
bake for about 45 minutes until the filling is congealed properly, the crust is golden brown, and crisp.
Remove from oven and allow to set for at least an hour. If it's too warm, the filling will ooze out.
