Blueberry Pie I

Preheat the oven to 375°F (190°C). Remove the pie pastry from refrigeration and let it sit at room temperature for 5-10 minutes to soften slightly.

Roll out one pastry crust and place it in a 9-inch pie dish, allowing excess to hang over the edges. Prick the bottom with a fork to prevent puffing.

Combine the sugar and cornstarch in a large bowl, whisking together to remove any lumps.

Add the blueberries and lemon juice to the sugar mixture, gently tossing until all berries are evenly coated.

Pour the blueberry filling into the prepared pie crust, mounding it slightly in the center.

Roll out the second pastry crust and place it over the filling. Trim excess pastry to 1 inch beyond the pie dish edge, then fold the edges under and crimp with a fork or your fingers to seal.

Cut 4-5 small vents in the top crust to allow steam to escape during baking.

Bake for 45 minutes until the crust is golden brown and the filling begins to bubble slightly through the vents.

Remove the pie from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing to allow the filling to set.