Ingredients
1double pie crust,9-inch
¾cupwhite sugar
5tbspcornstarch
1lemon,zested and juiced
½tspground cinnamon
5cupsfresh blueberries
2tbspmilk,or butter
coarse sugar,for sprinkling
Preparation
Preheat oven to 400 degrees F. Zest lemon.
In a small bowl, mix sugar, cornstarch, lemon zest, 1 tablespoon of lemon juice, cinnamon and a pinch of salt. Add to blueberries and gently stir to combine.
Place one crust into the pie plate. Fill it with blueberry mixture.
Top with the remaining crust and cut 4 to 5 slits in the crust to allow steam to escape.
If preferred, create a lattice crust by cutting the top crust into 1-inch strips and weaving them over the pie. Brush the crust with milk.
Place pie on a pan to catch any drippings. Bake pie on the lowest shelf of the oven for about 45 to 55 minutes or until filling is bubbly and crust is golden.
Cool for at least 2 hours before serving.
