Ingredients

The following ingredients have 8 Servings
  • 1 cup sugar
  • 6 Tbsp cornstarch
  • 1 large lemon ((zested and juiced, or use 2-3 tablespoons lemon juice))
  • ½ tsp ground cinnamon
  • 1 pinch salt
  • 6 cups blueberries ((fresh or frozen, thawed ))
  • 1 9" butter pie crust ((see recipe, or use store-bought crust))

Instruction

  • To begin, preheat your oven to 400°F (205°C) and zest the lemon.
  • While the oven has preheats, grab a large mixing bowl and mix together the sugar, cornstarch, lemon zest & juice, cinnamon, and salt. Then gently fold in your blueberries until combined.
  • Roll and place half of the crust into your pie plate (reserving the other half to top the pie). Fill the crust with your blueberry mixture and top with the remaining crust. Cut 4 or 5 slits in the pie crust to allow steam to escape OR cut the top half of your crust into 1-inch strips and create a lattice by weaving them across your pie.
  • Place your pie on a baking sheet to catch any messy drippings then transfer to the center rack and bake at 400°F (205°C) for 45-55 minutes.
  • Your pie is done when the crust is golden and the filling is bubbly. Remove it from the oven then allow to cool at room temperature for 2 hours before serving.