Blueberry Pie

Roll pastry to form a crust and fit into a 9" pie dish.

In a medium saucepan, combine 1 cup blueberries, sugar, cornstarch, and 2 Tbsp. water. Bring to a boil and cook until mixture thickens and is no longer cloudy.

Stir in butter. Remove from heat and let cool briefly.

Stir in remaining blueberries and lemon zest.

Preheat oven to 400.F; position rack in the lower third of oven. Pour filling into shell, add top shell if desired. Place on baking sheet and bake until crust is golden brown and filling is gently bubbling. Cool pie on a rack.