1recipe for pie pastry for a 9.5 - 10 inch inch double crust pie
3/4cupwhite sugar
4tablespoonscornstarch
1/3teaspoonsalt
2-3tablespoonslemon zest
1tablespoonlemon juice
4 1/2cupsfresh blueberries
2tablespoonsbutter
1- 2tablespoonscoarse white sugar
Instructions
Preheat your oven to 425 degrees.
Prepare your crust and place the bottom into the pie dish.
Combine 1/2 cup of the white sugar, cornstarch, salt and cinnamon then toss with the blueberries. I leave out some sugar and sprinkle the remaining 1/4 cup on the bottom of the pie crust.
Roll out your top crust, sprinkle 1-2 tbsp of lemon zest on it, followed by coarse sugar if you like. Press gently to "set" them into the pasty and cut your strips.
Place your blueberry mixture into the prepared pie plate, sprinkle the lemon juice on top, dab the butter on top and sprinkle the lemon zest all over.
Top with your lattice - or full- pie crust.
Bake at 425 for 40-50 minutes, most likely covering the pie edges like I do so they don't get too browned, until the top and bottom are browned beautifully.
This pie has to set, so it must sit for a few hours before serving, otherwise blueberries will be running amok.