Wild Blueberry Pie

For Filling:

1. In a 4-quart saucepan, combine sugar, cornstarch and cinnamon and mix well.
    
2. Add Wild Blueberries and sprinkle with lemon juice; toss lightly to combine.
    
3. Cook and gently stir over medium heat until mixture comes to a boil.
    
4. Cook and stir 2 additional minutes.
    
5. Remove from heat and transfer to prepared phyllo crust.

For Crust:

1. Lightly coat a 9” pie pan with nonstick vegetable oil spray.
    
2. In a small bowl, combine the sugar and flour and set aside.
    
3. Stack phyllo sheets and cut them in half crosswise.
    
4. Cover the sheets with a slightly damp cloth until ready to use; take one sheet and layer it on the pie pan.
    
5. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it.
    
6. Repeat with remaining sheets, layering clockwise at 1” intervals until entire pie pan rim is covered; trim excess phyllo with kitchen shears.
    

For Lattice Crust:

1. Preheat oven to 350°F.
    
2. Cut phyllo sheet in half crosswise. Lightly coat each half sheet with nonstick vegetable-oil spray.
    
3. Stack the 2 layers and fold lengthwise. Cut into 6 strips. Twist the strips and arrange them over the pie filling, 3 horizontal and 3 vertical strips.
    
4. Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature.