1 package store-bought double pie crust
1/2 cup granulated sugar
2 Tbs. cornstarch
2 tsp. finely grated lemon zest (I use a Microplane grater)
2 Tbs. fresh lemon juice
Pinch of table salt
6 cups fresh blueberries, cleaned and rinsed
1 teaspoon ground cinnamon
For the glaze:
2 Tbs. milk
1 Tbs. turbinado sugar or granulated sugar
In a medium bowl, stir the sugar, cornstarch, lemon zest, lemon juice, cinnamon and salt. Add the blueberries and toss to coat.
Place bottom crust in a metal 9-inch pie pan and crimp edges.
Stir the fruit filling a few times and scrape it into the pie shell.
Cut second pie crust into 1-inch strips and weave across top of pie in a lattice design.
Lightly cover the assembled pie with plastic wrap and refrigerate for 1 hour. After 30 minutes of chilling, set an oven rack on the lowest rung and put a foil-lined baking stone or baking sheet on it. Heat the oven to 425 degrees F.
When the pie has chilled for 1 hour, brush the lattice with the milk and sprinkle on the sugar.
Set the pie directly on a baking sheet. Bake until the juices are bubbling all over, about 40 to 55 minutes. Let the pie cool on a rack until the juices have thickened, 2 to 3 hours. Serve with vanilla ice cream.