- 20 minutes
- 1 hour
- Preheat oven to 375 degrees Fahrenheit. Prepare and pan the pie dough, following a separate recipe or using a premade pie crust.
- In a large saucepan, cook 3 cups of the blueberries, ¼ cup sugar, the cornstarch, the zest, the cinnamon and the juice over medium-low heat until the blueberries release their juice and that juice thickens approximately 10 to 15 minutes. Remove from heat and stir in 2 tablespoons butter and the remaining blueberries.
- In a large bowl, mix the flour and remaining sugar. Cut in the remaining butter with a fork or a pastry cutter until the mixture resembles coarse sand and would clump together if compressed.
- Place the pie pan on a parchment-line baking sheet. Fill the shell with the blueberry mixture ensuring that a half-inch of clearance is left between the top of the crusts rim and the top of the blueberries and sprinkle the crumb mixture over the top of the blueberries. The clearance is needed to limit overflows and spillovers. Bake for 40 minutes or until the crumb feels solid and hard. Note: the crumb may not be brown at this point; the crumb will continue to cook while the pie is cooking and will brown outside of the oven. Allow the pie to cool completely before serving.