1prepared 9-inch double crust pie pastryhomemade or store-bought
1tablespoonbuttercut into very small pieces
Preheat oven to 400 degrees.
Rinse and drain blueberries and transfer to a large mixing bowl. Toss with fresh lemon juice and set aside.
In a separate bowl, whisk together the sugar, cornstarch, salt, and cinnamon. Pour over the blueberries and toss until the sugar mixture is well incorporated and all of the blueberries are coated.
Line your pie plate with one prepared crust. Prick the bottom of the crust with a fork. Pour the blueberry mixture into the crust and top with small pieces of butter. Place top crust over blueberries, trim to just about 1/2" of the edge of the pie dish and then flute or crimp the edges of the bottom and top crust together.
Bake pie on lower shelf of the oven for about 50 minutes, or until crust is golden brown and blueberries are bubbling.
To ensure your bottom crust bakes well, place a pizza stone that is covered with foil in the oven while it preheats. Bake the pie on top of the heated, foil covered stone on a lower shelf in your oven.