An easy and delicious homemade blueberry pie with frozen blueberries. The filling is thick and flavorful, encased in a buttery and flaky pie crust.

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

Once the mixture begins to bubble, let it boil while continuously stirring. Do this for a full minute until it's thick and glossy.

Use a pastry cutter to cut the butter into small pieces into the flour, or use your fingertips to rub the butter into the flour.

The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix.

Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky

If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.

Roll the dough into a rectangle. Fold the bottom ⅓  up to the middle, then the top ⅓ of the dough over top to make a pamphlet shape. Turn the dough a quarter turn and repeat this process twice more.

Roll half the dough out into a 12-inch circle and drape it over the pie dish or pan, leaving an overhang. Scoop in the cooled blueberry filling and spread it out.

With the remaining pie doughy you can roll another 12-inch circle and drape it on top. Alternatively, take your time and make a lattice crust.

Before baking, place the unbaked pie in the fridge for at least 30 minutes and heat the oven to 425°F (220°C.)

Once baked, remove the hot pie from the one and let it cool down on a wire rack. For a firmer filling let the pie cool completely, and refrigerate it for a few hours once cold.

You can also serve a lightly warm pie but the filling won't be as firm as when it is chilled. If it's warm, serve it with a cold scoop of vanilla ice cream.