Step 1

Make a graham cracker crust or use a store-bought crust. This recipe is designed for a nine-inch round pan.

Step 2

In a saucepan, combine 2 cups of blueberries, sugar, honey, and 2 tbsp of water; bring to a boil over medium heat for 5 to 7 minutes, stirring regularly.

Step 3

While the blueberries are cooking, dissolve the corn starch in 1/4 cup cold water.

Step 4

Remove the blueberries from the heat and add the corn starch mixture. Return the pan to the heat, bring it back to a boil, reduce the heat to low and cook for an additional 2 minutes stirring regularly to keep everything from sticking to the pan.

Step 5

Add the remaining 4 cups of blueberries and lemon juice and cook for another 2 to 3 minutes. The filling should start to thicken before coming off the heat.

Step 6

Spoon the filling into the pie crust. Starting in the center and working towards the edge to evenly distribute the filling.

Step 7

Let the pie hang out in the fridge for 30 minutes for the filling to firm up before serving.