Ingredients:

• Pie dough (enough for a top and bottom pie)
• 5 cups washed and picked blueberries
• 1 cup granulated sugar
• 1 cup water
• 1 teaspoon grated lemon zest
• 3 tablespoons cornstarch

• In a saucepan combine 1 cup of the blueberries, 3/4 cup sugar, 3/4 cup water, and lemon zest; bring to a boil over medium heat.
• Combine the remaining 1/4 cup of sugar with the remaining 1/4 cup of water and the cornstarch; stir into the boiling berries. Cook for about 1 to 2 minutes, or until thickened.

• Let the blueberry mixture cool.. it can still be warm, just not boiling hot. (it will be too warm for your crust)
• Place the remaining 4 cups of berries in an un-baked pie shell.
• Spoon the cooled glaze mixture over the berries in the pie shell
• Place remaining crust on the top of the pie and seal.
• Bake in a pre-heated 375 degree oven for 30-40 minutes or until golden brown.
• Serve with ice cream