¾cupwhite sugaruse less if your blueberries are extra sweet!
4cupsfresh blueberriesyou could use frozen, but add an extra ½ tbsp cornstarch to thicken more
pie crust for a double-crusted pie
Preheat oven to 375°.
Mix sugar, cornstarch, salt, and cinnamon.
Line pie dish with one pie crust. Pour blueberries into the crust, and sprinkle with sugar mixture. Dot with butter.
Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute the edges.
Place pie on a baking sheet lined with parchment, to protect oven from any juices that may bubble over.
Bake for about 40 minutes, or until crust is golden brown.
Mini Pies: For two 5-inch mini pies, I used about 1/3 of the filling recipe and one single pie crust. You will need to adjust your measurements to account for the size of your mini pie plates, and how many you are making.I only baked my mini pies for about 25 minutes at 375 degrees.