Ingredients

The following ingredients have 8 Servings
  • 1 recipe 9" double pie crust
  • ¾ cup white sugar
  • 5 tablespoons cornstarch
  • 1 lemon (zested & juiced)
  • ½ teaspoon ground cinnamon
  • 5 cups fresh blueberries
  • 2 tablespoons milk (or butter)
  • coarse sugar for sprinkling

Instruction

  • Preheat oven to 400°F. Zest lemon.
  • In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.
  • Place one crust into the pie plate. Fill with blueberry mixture. 
  • Top with remaining crust and cut 4-5 slits in the crust to allow steam to escape. If preferred, create a lattice crust by cutting the top crust into 1" strips and weaving them over the pie. Brush the crust with milk.
  • Place pie on a pan to catch any drippings. Bake pie on lowest shelf of oven for about 45-55 minutes or until filling is bubbly and crust is golden.
  • Cool at least 2 hours before serving.