Wild Blueberry Pie

Basic Pastry dough for 9 inch, two-crust pie 1 tbsp white flour 2 tbsp cornstarch ½ cup sugar 1/8 tsp cinnamon 1/8 tsp salt 5 cups wild blueberries ½ tsp grated lemon rind

Preheat oven to 425 degrees F (220 degrees C).

Line pan with half the pastry dough. Save the remaining dough to make top crust. Combine flour, cornstarch, sugar, cinnamon, and salt. Mix well. Add wild blueberries and lemon rind. Stir. Pour mixture into pie shell. Place top crust. Bake 10 minutes then lower heat to 350 degrees F (180 degrees C) and bake for 30 to 40 minutes until top is brown. Let cool before cutting. 

Serves 6

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