Step 1

1 For the crust: Position a rack in the middle of the oven and preheat to 375 degrees

Step 2

2 In a medium bowl, combine the flour and confectioners' sugar

Step 3

3 Cut in the butter using a pastry blender, fork or your fingertips to form a fine crumb, then gently press the mixture into a flat disk and refrigerate for 30 minutes

Step 4

4 This dough will be very tender and will soften easily

Step 5

5 Mold the chilled dough across the bottom and up the sides of a 9-inch pie plate, preferably glass or ceramic

Step 6

6 (Tip: The dough will be easier to manipulate if you lay a generous swath of plastic wrap on top of it as you work, with the wrap acting as a protective layer between your fingers and the dough

Step 7

7 Be sure to remove the plastic before you pop the crust into the oven

Step 8

8 )

Step 9

9 Bake for 10 to 12 minutes, until golden; the crust may shrink from the sides a bit

Step 10

10 Cool completely before adding the filling

Step 11

11 For the filling: In a medium saucepan (off the heat), whisk together the cornstarch, salt and 1/4 cup of the water to make a loose paste

Step 12

12 Add 1 cup of the blueberries, the sugar and the remaining 1/2 cup water

Step 13

13 Bring the mixture to a boil over high heat, then reduce heat to medium and cook for several minutes until the sauce thickens, stirring constantly

Step 14

14 Remove from heat and stir in the remaining 3 cups blueberries and lemon juice

Step 15

15 Pour into the baked and cooled pie crust; let the filling set for a few minutes before serving

Step 16

16 Serve the the pie in rimmed plates or shallow bowls, sprinkle with lemon zest, if using