Blueberry pie and ice cream just go hand in hand.
2 prepared 9-inch pie crusts
6 cups fresh blueberries, washed and dried
3/4 cup granulated sugar
4 Tablespoons cornstarch
Zest from 1/2 lemon
2 Tablespoons fresh-squeezed lemon juice
Preheat the oven to 425 degrees F.
Prepare the crust by rolling the bottom portion out to about 12 inches in size and placing into a 9-inch pie pan. Press and fit it in. Place into the refrigerator for 30 minutes while you prepare the filling.
In a bowl, combine the blueberries with the sugar, cornstarch, lemon zest and lemon juice. *Note if the berries are not very sweet, use a little extra sugar.
Stir to combine until the sugar is dissolved into a gooey coating. Set aside and let the berries macerate on the counter 15 to 30 minutes.
Remove the pie crust from the refrigerator and transfer the berries into the shell.Roll the top crust about 11 inches in size and place on top, then tuck the edges under themselves and crimp. Cut a few vent holes in the top pie crust.
Line a baking sheet with aluminum foil and place the baking sheet into the oven. Place the pie onto the baking sheet. This will catch any drips that may happen. Bake for 15 minutes at 425F. then turn the oven down to 350F.
Bake for 30-40 minutes until the berry juices are bubbling and the top crust is turning a golden brown.
If you find the crust is browning to fast, tent with aluminum foil.
Remove the pie from the oven onto a cooling rack.
Let cool at least 4 hours to set before cutting and serving.