In a large saucepan over medium-high heat, combine blueberries, 1/2 cup sugar, cornstarch and lemon juice.

Cook, stirring constantly, until mixture thickens and comes to a boil (about 5 minutes).

Boil and stir 1 minute.

Set aside.

Brush pie crust with milk and sprinkle with remaining 1 teaspoon sugar. Pour in blueberry filling.

Place on a baking sheet and bake in a 400° oven for 25 minutes or until crust is golden brown and blueberries are bubbly.

Cover edges with foil if needed to keep crust from over browning.

Remove from oven and allow pie to cool completely.