A summertime favorite when fresh blueberries are available. However, frozen blueberries work just as well (though you do have to bake it longer). When fresh blueberries are at their best, buy extra and quickly freeze them by spreading them out in a single layer on a shallow baking sheet. Once frozen, simply pour into zip-lock bags and keep frozen. This way they will freeze individually and they are easier to work with.
Preheat oven to 450°F [235°C].
Roll out the bottom crust and fit into a deep-dish 9-inch [23 cm] pie pan.
Bake for 30 minutes, then lower the oven to 350°F [175°C] and bake for 25 to 35 minutes more.
Leave to cool for several hours (at least 4) or the pie will be runny (but still good). Bake it after breakfast and it will be perfect for the evening meal. Serve with vanilla ice cream.
Using frozen berries:
Add another 1 cup berries and 1 Tbs cornstarch.
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