Fresh Blueberry Pie

Yum, pie! Apple, pecan, pumpkin........ah, pie. Fresh berries in pie, even better! This is the most amazing blueberry pie you'll ever make!

2 Rolled out Basic Pie Dough (you can used a frozen pie crust, try Mrs. Smith's frozen pie crusts)
2 Pints of Fresh (New Jersey) Blueberries
1 1/4 Tablespoon fresh squeezed lemon juice
3/4 cup sugar
2 Tablespoons corn starch
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 Tablespoons butter (chilled and cut into pieces)

If you made your own pie crust line a 9 inch pie plate with one of the rolled out pie doughs.

In a bowl place blueberries; evenly coat the berries with lemon juice. In a separate bowl combine the sugar, corn flour, lemon zest, salt and cinnamon. Combine the sugar mixture with the blueberries. Make sure to not break any of the berries.

Transfer the blueberries to the pie crust. Dot the pie with the butter.

Fold the other dough onto the pie. Crimp the edges. With a sharp knife slice through the dough to make "vents".

Refrigerate the pie for 25 minutes.

Preheat your oven to 375 degrees.

Once the pie has chilled bake it in the oven for 50-55 minutes.

Remove from oven and let sit for at least 1-2 hours so the pie can completely settle.

Serve at room temperature or heat the pie in a 250 degree oven for 20 minutes.