6 cups frozen blueberries
3/4 cup brown sugar
1/3 cup cornstarch
¼ teaspoon floor cinnamon
¼ teaspoon salt
Lemon zest from a Meyer lemon plus ¼ cup juice from the lemon
2 store-bought rolled 8-inch pie crusts, at room temperature
2 tablespoons melted butter, plus further for grading the pie plate
Preheat the oven to 425 levels F. Butter a deep dish 9-inch pie pan.
In a big bowl, mix the sugar, cornstarch, salt, cinnamon, and lemon zest. Combine very effectively and make sure the cornstarch is totally blended into the sugar. Add the blueberries and lemon juice and blend effectively. Put aside.
Unroll one pie crust and match it into the pie pan. Brush the pastry with some melted butter. Pour the blueberry filling into the pan and unfold evenly. Place the second crust on a pastry board and lower it into strips/ Place the strips in a lattice formation over the pie filling. Flute the perimeters of the pie. Brush with the remaining butter.
Place the pie on a parchment-lined cookie sheet and place it within the oven. Bake for quarter-hour. Decrease the oven temperature to 375 d3r33w F. Bake for 50 minutes. Cool the pie on a wire rack.