Ultimate Deep Dish Blueberry Pie

Instructions

Begin this recipe by pre-heating your oven to 425 F.

1. Line a 9″ pie plate with the first disc of Pastry Dough.
2. Combine the sugar, cornstarch, cinnamon, and salt mixing thoroughly.
3. Add the blueberries, lemon zest, and lemon juice. Toss to combine and coat.
4. Add the blueberry mixture to the pie shell.
5. Dot the pie with the butter by cutting the butter into equal portions and placing around the pie to ensure even distribution.
6. Cover the pie with the remaining pie shell and pinch the edges in a decorative pattern. (fold the top edge over the bottom edge and seal with a pinch all the way around the pie)
7. Cut 4 slits on the top middle of the pie to let the steam release. Cut the strips in 1 inch lengths at the clock place of 12, 3, 6 and 9.
8. Place pie on a pie cooking sheet or a foil lined cookie sheet.
9. Bake the pie for 20 minutes, then reduce the heat to 375F
10. At the 40 minute mark, check the pie to make sure the edges and the top are not getting too brown. If they are, cover with a loose sheet of foil and continue baking.
11. Bake for an hour until the filling is bubbly in the centre.
12. Remove from oven and cool on a wire rack.
13. Serve warm or serve cold.

This pie will store in the refrigerator for 3 days or in the freezer for 30 days.