Pre-heat the oven to 350º F. Cover a sheet pan with foil and set aside.

Rinse fresh blueberries in a colander.

Place blueberries in a large bowl adding sugar and cornstarch. Then stir to combine.

Transfer blueberries into a pie plate and dot with butter.

Place a ready made pie crust on a large pice of parchment paper or cutting board. Slice the pie crust into strips with a knife or pastry cutter. Save the longer pieces for the center, and shorter pieces for the outer edge.

You can make a lattice work with the pie crust by pulling back every other piece, then lay your cross pieces.

Sprinkle additional sugar, 1 or 2 teaspoons over the pie crust.

Set you blueberry cobbler in the center of your foil covered sheet pan, then place on the center rack of your oven.

Bake for 50 to 60 minutes. Remove when the crust is nicely brown and blueberries are bubbly.

Let cool on a rack. The blueberries will thicken as it cools. Serve warm or at room temperature with a scoop of vanilla ice cream.