4 cups (about 2 pts.) fresh blueberries
3/4-1 cup sugar
1/4 cup all-purpose flour
Grated zest of 1 lemon
2 Tbs. lemon juice
Pie crust (homemade or store-bought)
2 Tbs. butter
Preheat the oven to 425°F. (If you are using a Pyrex pie pan, lower the temperature by 25°F.)
Place berries in a large mixing bowl.
Combine sugar, flour, lemon zest, and lemon juice. Sprinkle mixture over the berries and stir with a light hand. Let sit for 15 minutes.
Spread fruit in the pie crust. Cut butter into pea-sized pieces. Sprinkle on top of fruit.
Cover pie with a lattice crust or a plain crust (use a fork to prick a pattern into it). Place pie in the oven, with a sheet tray on the rack below it to help distribute heat.
Bake for 10 minutes, then turn oven down to 350°F. Bake for another 35 or 40 minutes, until crust is light brown and filling is bubbling all around the edges or through holes in the crust.
Remove the pie and place on a cooling rack for 15 minutes. Slice and serve with vanilla or lemon ice cream and whipped cream.
Store under a cake dome on the counter for one day, or cover with plastic wrap or foil and keep in the refrigerator up to three days.