Blueberry Pie

• 6 cups Fresh Blueberries, Washed And Picked Over
• 1/2 teaspoons Lemon Zest
• 1 Tablespoon Lemon Juice
• 1/4 cups All-purpose Flour
• 1/2 cups Sugar
• 1/2 teaspoons Ground Cinnamon
• 2 Tablespoons Butter, Cold And Cut Into Small Pieces
• 1 whole Recipe For Your Favorite Double Crust Pie Dough (or Store-bought)

1. Preheat oven to 425 degrees F.
2. Butter and flour one pie pan. Keep in refrigerator until ready to use (chill at least 20 minutes).
3. Gently combine the filling ingredients (everything on the list except for the butter and the crust) in a large bowl.
4. Put your bottom crust in your pie pan. Fill bottom pie crust with filling. Sprinkle with cut pieces of butter. Cover and seal with top pie crust. Cut slits in pie crust for steam to escape.
5. Insert pie into oven. Bake for 20 minutes. Reduce temperature to 350 degrees F and bake for an additional 30 to 40 minutes. Pie is done when filling starts to bubble out.
6. Note: If pie crust browns too quickly, you will want to make a hole in the middle of a piece of foil for the steam to escape and tent the pie lightly with the foil to keep the crust from over browning.

fresh blueberries, lemon zest, lemon juice, ubc, sugar, ground cinnamon, butter, pie dough

Taken from tastykitchen.com/recipes/desserts/blueberry-pie/ (may not work)