Preheat oven to 425 degrees.
Wash and drain blueberries.
Combine sugar and Clear Jel in a large pot. Stir dry mixture.
Add water and if desired add food coloring.
Cook on medium-high heat until the mixture thickens and begins to boil a bit. Don't worry if you see clumps, it will all be smooth and lump-free.
Stir well while the sugar is thickening. Continuous stirring prevents burning.
Add the lemon juice at this time and boil for 1 minute stirring the whole time. After a minute the filling is thick and gooey.
Fold in berries gently.
Fill baked pie crust with the blueberry filling.
Roll out your second dough and place it on top of your blueberry filling. Place a few air vents in the top crust.
Sprinkle sugar on top if desired.
Place tinfoil on the edges of the crust to avoid burning. The last 15 minutes remove the tinfoil.
Bake for 35 minutes until the crust is golden.