Blueberry Pie

"I made this pie last night with some fresh blueberries from my mother-in-law and it was wonderful! I used 2 frozen deep-dish pie crusts and let them thaw first. I followed the recipe exactly, and when I was finished assembling the pie, I vowed never to spend $6 on a Mrs. Smith's again! This was just too easy, and had that delicious, fresh, homemade goodness. The only thing I would suggest is to definitely place the pie on a cookie sheet lined with something - foil, wax paper, whatever - because mine did bubble over and as soon as I took it out of the oven, the blueberry filling began hardening and was not fun scrubbing off my cookie sheet. My oven may also cook a little fast because the pie got very brown after 40 minutes. Next time I'll set the timer for 35 min. and it should be a perfect golden brown. We waited about 40 minutes (as long as I could hold my family back) to eat it, topped it with Vanilla Bean ice cream, and there is exactly 1 slice left this morning :)"