Wild Blueberry Pie

Preheat the oven to 375°F (190°C). In a large bowl, combine sugar, corn starch, and cinnamon, whisking until well blended.

Add wild blueberries and fresh lemon juice to the sugar mixture, folding gently until the berries are evenly coated.

Lay out one phyllo sheet on a clean, dry work surface and lightly brush with water or cooking spray. Layer 4-5 phyllo sheets, brushing between each layer, to form the bottom crust in a 9-inch pie dish.

Trim the excess phyllo hanging over the edge of the pie dish, leaving about 1 inch overhang.

Sprinkle the bottom crust lightly with the all-purpose flour (approximately 1 teaspoon), then pour the blueberry filling into the phyllo crust, discarding any excess liquid that pools at the bottom of the bowl.

Take 1 sheet of phyllo and cut or tear it into strips about 1 inch wide, creating lattice pieces for the top crust.

Arrange the phyllo strips in a lattice pattern over the filling, weaving them alternately and brushing lightly with water between layers as you work.

Fold the overhanging edges of the bottom crust up and over the lattice, pressing gently to seal. Brush the entire pie surface with water or cooking spray.

Sprinkle the top of the pie evenly with 2 teaspoons of sugar.

Place the pie on a baking sheet and bake in the preheated oven until the phyllo is golden brown and the filling begins to bubble at the edges.

Remove the pie from the oven and let it cool on a wire rack for at least 10 minutes before slicing to allow the filling to set.