A Little Slice of Heaven

2 boxes refrigerated pie crust, brought to room temperature (14.1 oz. boxes, 2 crusts each. You will only need 3 of the crusts)
2-1/2 lbs. fresh blueberries, 6 cups
1 teaspoon lemon juice
1 cup sugar plus 2 tablespoons
3 tablespoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons cinnamon sugar
1/4 cup whole milk

Preheat oven to 375 degrees.
We used a 16x12-inch non-stick cookie sheet for this.
On a floured surface, unroll the pie crusts. Using a rolling pin, roll each crust to about double its size. Lay one of the crusts on one side of the cookie sheet, pressing into the corners, and allowing the edges to hang over the edge of the cookie sheet. Do the same on the other side with the other crust. Using a fork, pierce the bottom of the crusts a few times so that it won't bubble as it bakes.
In a large mixing bowl, add the blueberries, lemon juice, 1 cup of the sugar, cornstarch, and cinnamon. Mix until well combined. Pour the blueberry mixture into the cookie sheet and spread it out evenly over the crust. Take the edges of the crust and fold them over onto the blueberry filling. You can shape them back a bit or just leave them laying on top of the blueberries. Unroll one of the remaining crusts. On a floured surface, roll the crust out slightly. Using a cookie cutter of your choice, cut shapes in the dough and place on top of the blueberry filling. Using a pastry brush, brush the crust edges and dough shapes with the milk. This will help the crust brown but not get shiny. Sprinkle crust edges and shapes with the cinnamon sugar. Place in the oven and bake for 45 to 55 minutes, until the crust is light brown and the filling is bubbly. Remove from oven and allow to cool. Serve slightly warm or at room temperature.