Step 1

Preheat oven to 375°F (190°C). Roll out one pie crust and line a buttered 9" pie pan with it. Place in the fridge until needed.

Step 2

In a bowl, sprinkle sugar, cornstarch, salt, lemon zest, and lemon juice over blueberries and stir to combine.

Step 3

Pour the blueberry mixture into the pie crust. Dot blueberries with the diced butter.

Step 4

With a little egg wash brush the pastry around the edge of the pie pan. This is to seal the crust together.

Step 5

Roll out the second pie crust to roughly 2" larger than the pie of the pie pan to give you extra pastry to work with.

Step 6

Lay pastry carefully on top and fold the excess top crust underneath the bottom crust and press together with your fingers or a fork to seal. Cut a few slits on the top crust for venting.

Step 7

Brush the top crust with egg wash and sprinkle with sugar.

Step 8

Place the pie on a lined cookie sheet to catch any drippings and bake on the bottom rack for about 60 minutes or until juices start to bubble up. (I bake it on the bottom to ensure the pastry on the bottom cooks). If the crust starts to get too brown before the juices bubble up, you can cover the edges of the pie with foil.

Step 9

Let the pie cool for at least 4 hours before cutting. Store leftover pie at room temperature for up to 3 days. It can also be frozen for up to 4 weeks.