1 unbaked perfect pie crust
4 cups (2 pints) wild blueberries *
1 tablespoon fresh lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon cold unsalted butter, cut in small pieces
1 egg whisked with 1 teaspoon of water
Prepare pie crust as instructed in the link above. (makes 2 rounds of dough)
Next, place the blueberries in a large bowl and add the lemon juice. Stir to coat evenly. In a small bowl stir together the sugar, cornstarch, lemon zest, salt, and cinnamon. Add this mixture to the blueberries.
Line a 9 inch baking dish with one dough. Fill with the blueberry mixture. Top with pieces of butter.
Bake at 350 degrees for 50 minutes. Let rest 1 hour before serving.
* If fresh blueberries are not available, use frozen but do not thaw. Increase baking time by 10 minutes.
Source: pie filling from Brown Eyed Baker