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Preheat Oven: Set to 375°F (190°C).
Prepare Filling: In a bowl, combine sugar, cornstarch, cinnamon, and salt. Sprinkle mixture over blueberries and toss.
Assemble Pie: Line a pie dish with one crust, add blueberry filling, and dot with butter. Use the second crust to create a lattice top and crimp edges.
Bake: Place on the lowest oven rack and bake for about 50 minutes, or until the filling is bubbly and the crust is golden.
Tips:
Cooling: Allow to cool for at least an hour to set the filling.
Flavor Adjustments: Add lemon juice, or adjust sugar and cornstarch to taste.
Storage:
Room Temp: 2 days covered.
Refrigerator: Up to 5 days.
Freezer: Use a foil pan, wrap, and freeze for up to 6 months.
This pie is a classic summer treat, especially delicious with a scoop of vanilla ice cream!
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