This delicious pie is a crowd pleaser anytime of the year, a delicious pairing of sweet and tart, with a perfectly flaky crust.
3/4 cups sugar
3 tablespoons cornstarch
1 teaspoon lemon zest
1/4 teaspoon salt
4 cups blueberries
Using our basic pie crust pastry, prepare as double crust.
Preheat oven to 425°. Whisk together first 4 ingredients; toss well with blueberries. Place one piece pastry into 9-inch pie plate; spoon filling into shell heaping as high as needed to use all blueberry mixture. cover with remaining pastry and trim to edge of pie plate with kitchen shears; pinch and crimp edges. Cut steam vents into top of pie and bake for 20 minutes; reduce oven temperature to 375° and bake another 30 minutes or until golden. Serve warm.