Prepare the Pie Crust:

If using homemade crust, combine 2 cups all-purpose flour, 1 tsp salt, and 2/3 cup cold butter (cubed) in a food processor. Pulse until crumbly. Add 6–8 tbsp ice water, 1 tbsp at a time, until dough forms. Divide into two discs, wrap, and chill for 30 minutes.

If using store-bought, ensure you have two crusts (one for bottom, one for top or lattice).

Roll out one disc to fit a 9-inch pie plate. Place in the plate and trim excess.

Make the Filling:

In a large bowl, mix 4 cups fresh blueberries (or frozen, thawed, and drained), 3/4 cup granulated sugar, 1/4 cup cornstarch, 1/2 tsp ground cinnamon, 1 tbsp lemon juice, and a pinch of salt. Stir gently to coat berries.

Let the mixture sit for 15 minutes to allow juices to form.