In large saucepan over medium-high heat, combine blueberries, ½ cup sugar, corn starch and lemon juice. Cook, stirring constantly, until mixture thickens and comes to a boil (about 5 minutes). Boil and stir 1 minute. Set aside.
Prepare pie crust according to double crust pie package directions. Brush with milk and sprinkle with remaining 1 teaspoon sugar.
Place on baking sheet and bake in a preheated 400°F oven 25 minutes or until crust is golden brown and blueberries are bubbly. Cover edges with aluminum foil if needed to keep from over browning.
Remove from oven and allow pie to cool completely.