After the peach pie was gone, I felt we needed to have my absolute favorite...blueberry.
1 prepared recipe for 2 crust pie (I use the Betty Crocker cookbook recipe)
6 cups fresh blueberries (*see my note if using frozen berries)
3/4 cup sugar
6 Tablespoons all-purpose flour
2 teaspoons lemon zest
1 Tablespoon fresh lemon juice
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Divide pastry into 2 parts. Roll one into a 12 inch circle. Carefully place in a 9 inch pie plate without stretching. Set aside. In a large mixing bowl combine the dry ingredients, then mix in the berries, juice and lemon zest. Stir gently until completely coated.
Transfer the berry mixture into the pastry lined pie plate. Roll out second pastry and gently place on top of the berries. Trim and crimp edges. Cut slits in the top or use a lattice cutter for the top crust. Bake for 25-30 minutes for fresh berries or 50-55 minutes for frozen berries. Remove from the oven and cool for at least 1 hour. Store covered in the refrigerator. Use within 5 days.
*NOTE: If you are using frozen berries, prepare the filling first before the pastry so that it can sit at room temperature for about 40 minutes. Measure the frozen berries to the mixing bowl and add 2 additional Tablespoons of flour. I aslo add 1 Tablespoon cornstarch, just to be certain the filling is not too loose.