Preheat the oven to 425 degrees.
Line a pie plate with one of the pie crusts and set aside.
Prepare the filling by combining the sugar, cornstarch, cinnamon and water in a medium saucepan over medium high heat. Heat rapidly, stirring occasionally until thickened. Allow to cool, then add the berries and lemon juice.
Pour into the pie crust. Either place the remaining crust on the top, crimping the edges and cutting slits in the center for venting, or use cookie cutters to cut out shapes/words and place over the filling. Sprinkle with the teaspoon of sugar over the top.
Place pie on a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees, shield the pie edges with a pie shield or aluminum foil to prevent excessive burring and bake for an additional 20-25 minutes, or until golden brown and blueberries are bubbling. Allow to cool before serving.