Place the sugar and water in a small saucepan and stir until combined.
Bring to a boil over medium-high heat, stirring occasionally. While the sugar and water heat, sort the blueberries. Discard any bits of leaves, stems or shriveled berries.
Place the blueberries in a colander set over a large bowl.
Pour the hot syrup over the berries. Shake the colander to make sure all the berries are covered. The leftover syrup may be reheated and used once more.
Let the berries cool until they are comfortable to touch, then pile them on top of the pie. The berries get stickier as the syrup cools, so if your berries roll off the pie, wait a few minutes and try again.
Recipe Courtesy of Paula Haney from the Hoosier Mama Book of Pie