I always seem to agree with Andy. The best blueberry pie I ever made was with fresh, wild, Michigan blueberries, and the recipe from the side of a tapioca starch box. Pectin from apple skins also helps. But you must use a tried and true recipe as it's easy to make the filling too thick, or too thin. Sorry I don't have a recipe.
Seeeeeta; Chief Longwind of the North