1 recipe 9″ double pie crust
3/4 cup white sugar
5 tablespoons cornstarch
1 lemon zested & juiced
1/2 teaspoon ground cinnamon
5 cups fresh blueberries
2 tablespoons milk or butter
coarse sugar for sprinkling
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.