This blueberry pie recipe has a thick and juicy filling that holds its shape when cooled. You can use fresh or frozen blueberries so you can make it all year round!

In a saucepan combine the blueberries, lemon zest, cornstarch, lemon juice, salt and sugar.

When it starts to bubble, let it boil while continuously stirring for one minute until it's glossy and thick.

Roll into a rectangle and then fold the bottom ⅓  up to the middle. Then fold the top ⅓ of the dough over it to make a pamphlet shape. 

Turn the dough a quarter turn and repeat this process twice more.

Folding your pastry like this adds extra flaky layers!

Roll out half the dough into a 12-inch circle and then drape it over the pie dish. Scoop in the blueberry filling and spread it out.

With the remaining pie dough you can take your time and make a lattice crust.

Place the pie in the fridge for 30 minutes and then heat the oven to 425°F/220°C.

Bake until golden brown and bubbling.

Once baked let it cool down on a wire rack completely before slicing.

Serve it with a cold scoop of vanilla ice cream.